CANDY CANE COOKIES

INGREDIENTS

1/2 cup unsalted butter, room temperature
1/2 cup solid shortening (Crisco)
1 cup powdered sugar
1 egg
1 tsp vanilla extract
3/4 tsp peppermint extract
2-1/2 cups all purpose flour
1/2 tsp salt
1/2 tsp red food coloring

TOPPING:
1/4 cup finely crushed candy canes
2 tbsp granulated sugar
1 egg white, beaten

DIRECTIONS

Preheat oven to 375 F.

1. In large bowl of electric mixer, cream butter, shortening, powdered sugar and egg until light and fluffy. Add extracts.

2. In another bowl stir together flour and salt and add gradually to creamed mixture. Beat until just combined.

3. Divide dough in half. Add food coloring to one half, mixing well to distribute color. Wrap each half separately in waxed paper. Refrigerate dough at least one hour.

4. Line a baking sheet with parchment paper. Pull off about 1 heaping tsp of each dough. On a lightly floured surface roll each portion into a five inch long rope.

5. Place ropes side by side on a cookie sheet and carefully twist together to look like a candy cane. Repeat with remaining dough. Bake 9 10 minutes or
until edges are golden.

6. While cookies are baking, stir together the crushed candy canes and granulated sugar. Remove cookies from oven, and while still on cookie sheet, brush each lightly with beaten egg white and sprinkle with candy-sugar mixture. Remove to wire rack to cool completely.

Yield: 3 Dozen