Candy Canes
Contributed by Diane S.

1/2 c. butter, softened
1/2 c. shortening, softened
1 c. confectioners sugar
2 1/2 c. unsifted all-purpose flour
1 egg
1/2 tsp. salt
1 tsp. vanilla extract
1/2 tsp. red food coloring
3/4 t. peppermint extract

Topping:
1/4 c. sugar
1/2 c. finely crushed peppermint candy
1 egg white

Bake: 375 degrees, 8-10 min. 3 dozen cookies

Directions: In large bowl with electric mixer (medium speed) cream butter,
shortening, sugar, and egg until light and fluffy. Add extracts. In medium
bowl, combine flour and salt, gradually add to creamed mixture and continue
beating just until combined.

Divide dough in half; add food coloring to one half, mixing well. Wrap each
half in waxed paper and refrigerate at least 1 hour. Pull off about 1
teaspoon of each dough ( white and pink). On lightly floured surface, roll
each portion into a 5 inch long rope. Place ropes side by side and carefully
twist together.

Place on greased cookie sheet and shape to form a candy cane. Repeat with
remaining dough. Bake at 375 degrees for 9-10 minutes, or until golden at
edges. Remove from oven and place on wax paper. brush lightly with egg wh
ites and sprinkle candy topping over cookies. Let cool and place in air
tight container.