Instructions

• Preheat oven to 375 °F.
• Cream shortening, granulated sugar, egg, vanilla, and almond extract.
• Mix flour and salt then add to shortening mixture.
• Divide dough in half. Add red food coloring to half.
• On a floured board, use one teaspoon of dough to roll a 4-inch strip. Roll one of each color.
• Place the two strips side by side, press together lightly, and twist together like a rope.
• Complete one cookie at a time to prevent dough from drying out. Keep unused dough covered.
• Place cookie on ungreased cookie sheet and curve top to make candy cane shape.
• Bake for 9 minutes at 375 °F, until lightly browned.
• Combine powdered sugar and crushed peppermints.
• Remove cookies from sheet while still warm and sprinkle with peppermint sugar.