Candy Cane Cookies
- 1/2 cup butter
- 1/2 cup shortening
- 1 cup sifted confectioners’ sugar
- 1 1/2 teaspoons almond extract
- 1 teaspoon mint extract
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon red food coloring
Mix butter, shortening, confectioners’ sugar, egg and extracts thoroughly. Stir in flour and salt. Divide into halves; blend food coloring into one half. Roll 1 teaspoon each color dough into strips about 4 inches long; place strips side by side. Press together lightly; twist as for rope. Place on ungreased cookie sheet; curve top down to form handle of cane. Repeat with remaining dough. Bake in preheated 375°F oven for about 9 minutes. Remove from cookie sheet while warm.