Ingredients:

1/4 cup finely crushed candy canes or peppermint candies

1/4 cup sugar (optional)

1/2 cup softened butter

1/2 cup shortening

1 cup powdered sugar

1 egg

1 1/2 tsp. peppermint extract

1 tsp. Vanilla extract

2 1/2 cups flour

1/2 tsp. salt

1/2 tsp. red food coloring

Alternative: Instead of peppermint extract you can substitute Almond extract

Optional: substitute margarine for the butter and shortening

Optional: for a variation, use green extract as well and make a red and green dough (vary festive)

Instructions:

Preheat oven to 325 degrees.

Stir together and set aside the crushed candies and optional sugar.

Cream together butter, shortening and powdered sugar, mix in egg and extracts. Stir in flour and salt, just 'till mixed in (don't over work dough). Divide dough into 2 equal parts and blend in food coloring into one of the portions. Taking a small ball of each color, make a 4 inch rope from each and then twist the two together and bend into a candy cane shape. Continue with the remaining dough.

Place on an ungreased cookie sheet and bake for 10 to 12 minutes.

Remove from oven and  sprinkle the candy/sugar mixture on the HOT cookie.

Makes 14 cookies.