Ingredients:
½ cup butter, softened
1 tsp vanilla
½ cup shortening
¾ tsp peppermint extract
1 cup confectioners’ sugar
2 ½ cups flour
1 egg
½ tsp salt
For the Topping:
½ cup finely crushed peppermint candy canes
¼ cup sugar
1 egg white
Procedure:
Beat butter, shortening, sugar and egg until light. Add extracts.
Combine flour and salt. Gradually add to creamed mixture, and continue beating just until combined.
Divide dough in half.
Wrap each half in waxed paper, chill at least 1 hour.
Preheat oven to 325F.
On lightly flour surface, roll each piece into 5” long rope. Place ropes side by side on cookie sheet; carefully twist together, shape to form candy cane.
Repeat with remaining dough. Bake 9-10 minute or until golden brown at the edges.
Meanwhile, combine crushed candy and sugar. Remove cookies from oven, while on cookie sheet. Brush with icing sprinkle with candy-sugar mixture.
Remove to wire racks to cool. Makes 3 dozen candy canes (Freeze up to 3 months.)