BETTY’S CANDY CANE COOKIES

½ CUP BUTTER, SOFTENED
½ CUP SHORTENING
1 CUP POWDERED SUGAR
1 EGG
1 ½ TSP. ALMOND EXTRACT
1 TSP. VANILLA
2 ½ CUPS FLOUR
1 TSP. SALT
½ TSP. RED FOOD COLOR
½ CUP CRUSHED PEPPERMINT CANDY
½ CUP GRANULATED SUGAR

HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY BUTTER, SHORTENING, POWDERED SUGAR, EGG, AND FLAVORINGS. BLEND IN FLOUR, AND SALT. DIVIDE DOUGH IN HALF; BLEND FOOD COLORING INTO ONE HALF.
SHAPE DOUGH FROM EACH HALF INTO 4-INCH ROPES. PLACE ROPES SIDE BY SIDE AND PRESS TOGETHER LIGHTLY AND TWIST. PLACE ON UNGREASED COOKIE SHEET. CURVE TOP DOWN TO MAKE CANDY CANE SHAPE.
BAKE 9 MINUTES OR UNTIL SET. MIX CANDY AND SUGAR. IMMEDIATELY SPRINKLE WITH CANDY MIXTURE AND REMOVE FROM PAN.