Candy Cane Cookies

Start by combining the crushed peppermint and sugar and set aside.

In a large mixing bowl cream together the shortening and the butter then add in the sugar continue beating. Next add the egg and the flavorings then mix in the flour and salt. Continue mixing until well combined.

At this point divide the dough in half and tint one half with the red food coloring.

Let the dough chill for at least an hour in the fridge.

Once the dough is chilled, go ahead and preheat the oven to 375*.

Roll out red dough about 1/4 inch thick then roll out the rest of the dough until 1/4 inch thick. Lay them on top of each other and roll up like a long roll. If you need a visual at this point, think of the packaged cookie dough at the stores in a long roll, that's the concept here. Take teaspoonfuls and drop on greased cookie sheets or use parchment paper.

These will bake for about 9 minutes. Once they come out of the oven immediately sprinkle with the crushed candy mixture and move to wire racks to fully cool.

Note: You can use real almond extract, I am allergic to tree nuts so I have to use imitation almond extract.