Candy Cane Cookies

I believe this recipe originated from the old Betty Crocker Cookbook. I aspire to make these like my Great Aunt Angie who had them down to an art form. I use half butter instead of all shortening, added the peppermint extract and reduced the salt in half. Rolling these cookies can test the nerve of the impatient. One year I used my kids Playdough Fun Factory, I have tried the Spritz maker but find hand rolling is best.

1/2 c butter
1/2 c shortening
1 c sugar
1 egg
1 1/2 tsp almond extract
1/2 tsp peppermint extract
1 tsp vanilla extract
2 1/2 c flour
1/2 tsp salt
4 crushed candy canes to sprinkle on top or mix in dough (optional)
Red food coloring

Cream butters and eggs and then mix in dy ingedients. Color half the dough with red food coloring and chill all of the dough. Roll dough into pencil or smaller diameter rols and twist togehter from ends - the cookies look nicest if you leave the centers rounded. Bake on ungreased cookie sheets at 375 for 9-11 minutes until they are just golden on the edges.