• ½ cup shortening (Crisco)
• ½ cup butter, softened (room temperature)
• 1 large egg
• 1½ tsp almond extract
• 1 tsp vanilla extract
• 1 cup confectioners sugar, sifted
• 2½ cups flour, sifted
• 1 tsp salt
• ½ tsp red food coloring (more or less to your color preference)

Optional - sprinkle while cookies are still warm

• ½ cup crushed peppermint candy
• ½ cup sugar

Special Equipment

• hand mixer
• ruler
• parchment paper
• cookie sheet

1. Preheat oven to 375º
2. In a bowl, mix shortening until blended. Add the egg continue to mix
3. Add almond and vanilla extracts and mix for about 1 minute
4. Add ⅓ of sifted confectioners sugar and mix. Repeat until all the sugar has been incorporated
5. In a separate bowl, sift in flour and salt. Mix thoroughly 
6. Add ⅓ of flour salt mixture to wet ingredient and mix. Repeat until all the dry ingredients have been added
7. Using a figure-8 pattern, mix ingredients until dough takes on a thick consistency. Be sure to scrape dough from the sides to incorporate

1. Divide dough in half. In one half, add ½ tsp of red food coloring, a few drops at a time. Stir to incorporate

1. Using about 1 tsp, roll dough into thin rope-like shapes about 4" long. Press pieces together and twist and form into candy cane shape
2. Place on parchment-lined cookie sheet and bake for about 9 minutes or until cookies are lightly browned around the edges

1. While the cookies are still warm sprinkle with sugar and/or crushed peppermint candy