½ cup butter or margarine, softened
½ cup shortening
1 cup confectioners’ sugar
1 egg
1 ½ teaspoons almond extract
1 teaspoon vanilla
2 ½ cups all purpose flour
1 teaspoon salt
½ teaspoon red food color
½ cup crushed peppermint candy
½ cup granulated sugar
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. (Cool dough in refrigerator before shaping)
Shape 1 teaspoon dough from each half into 4-inch ropes. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side by side; press lightly together 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 sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet.
Makes about 4 dozen cookies.
This recipe is on page 153 of the Betty Crocker Cookbook.
