1/2 C Butter or margarine, softened
1/2 C Shortening
1 C Confectioners' sugar
1 1/2 tsp Almond extract
1 tsp Vanilla
2 1/2 C All-purpose flour*
1 tsp Salt
1/2 tsp Red food color
1/2 C Crushed peppermint candy
1/2 C Granulated sugar
If using self-rising flour, omit salt. If using quick-mixing flour, stir 2 tablesppons milk into butter mixture.
Heat oven to 375 degrees. Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend food color into one half.
Shape 1 teaspoon dough from each half into 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.
Bake about 9 minutes or until set and very light brown. Mix candy and granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
About 4 dozen cookies