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Candy Cane Cookies

type: refrigerator, formed
makes: 4 dozen

1/2 cup butter or margarine
1/2 cup vegetable shortening
1 cup powdered sugar
1 egg
1-1/2 teaspoons peppermint extract
1 teaspoon vanilla
2-1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring
1/2 cup granulated sugar

Combine butter, shortening, powdered sugar, egg, peppermint extract, and vanilla.
Stir in flour and salt.
Divide dough in half.
Tint one half with red food color.
Cover each and refrigerate 1 hour.
Preheat oven to 375F.
Take 1 teaspoon dough from each color into a 4-inch rope. For smooth, even strips, roll back and forth on lightly floured board. (For a smooth rope, roll them back and froth on a lightly-floured board.)
Place the ropes side by side; press together lightly and twist.
Place on ungreased cookie sheet about 2 inches apart; curve top down to form the candy cane shape.
Bake about 9-11 minutes until very light brown.
Sprinkle with granulated sugar while still warm.
Remove from cookie sheet and cool on wire rack.

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