From Mary Carey
Ingredients
½ cup butter
½ cup shortening
1 cup sugar
1 egg
1 teaspoon vanilla
½ teaspoon peppermint
2 ½ cups flour
1 teaspoon salt
¾ teaspoons red food coloring (and / or green food coloring)
Candy canes
Directions
Preheat oven to 375. In a large bowl, beat sugar, butter and shortening until fluffy. Beat in egg, vanilla and peppermint extract.
In medium bowl, combine flour and salt. Beat into butter mixture until a soft dough forms, about 2 minutes. Divide dough into 4 equal parts. Knead red food coloring into one section; green into another section. Put each section in plastic wrap and chill in the refrigerator for at least 30 minutes.
Roll one teaspoon of each color into a 4-inch rope. Press lightly together and twist. Shape end into hook. Pinch ends to adhere. Before baking, crush candy canes and sprinkle on top with sugar. Bake 8-10 minutes or until light brown. Remove from baking sheets immediately. Transfer cookies to racks, cool completely. Yields 4 dozen cookies.
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