Candy Cane Cookies
1/2 c. butter (no substitutes)
1/2 c. shortening
1 c. powdered sugar
1 egg
1 1/2 - 2 t. almond extract
1 t. vanilla extract
2 1/2 c. flour
1 t. salt
red or green food coloring
Heat oven to 375 degrees. Mix thoroughly: butter, shortening, powdered sugar, egg, almond extract, and vanilla. Blend in flour and salt. Divide dough in half; blend food coloring into one half.
On an non-floured surface, roll out one strip of white dough and one colored about 1/2 inch thick. Set side by side and twist together. Bend into a candy cane shape.
Bake for 8 to 9 minutes on an ungreased baking sheet. Don't cook any longer than 8-9 minutes unless you want crunchy cookies. If they start to turn brown on the edges they will be crunchy.
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