Candy Cane Cookies

I will be making these today for our Christmas cookie tray. They take time
but
are worth the effort.

1/2 cup unsalted butter, room temperature
1/2 cup Crisco shortening
1 cup 10x powdered sugar
1/2 tsp. salt
1 large egg
1 tsp. almond extract
1 tsp. vanilla extract
2 1/2 cups all-purpose flour
red food color paste (can use red liquid food color but the paste works
better)
1/4 cup granulated sugar
1/4 cup crushed peppermint candies (use good quality candy for the best
results)

Cream butter, shortening then add the 10x powdered sugar, mix well. Blend
in the egg, extracts, flour and salt. Divide the dough into half. Tint one
half red. Use the red color to desired color. For each cookie, shape 1
Tbsp of red dough and 1 Tbsp white dough each into ropes about 4" long.
(This measurement is approximate) Braid the two ropes together and
slightly pinch the ends so they will hold together. Place on a parchment
paper lined cookie sheet and bend the top of the braided rope to make a
candy cane shape. Mix the granulated sugar and the crushed peppermint
candy in a bowl. Set aside. Bake the cookies in a preheated oven at 375:
for about 8-9 minutes or until set and very lightly brown. Immediately
sprinkle the canes with the sugar/candy mixture while still on the cookie
sheet. Gently remove the cookies to a wire rack to cool completely. Makes
about 3-4 dozen cookies. They also freeze well if wrapped airtight. Jan

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