CANDY CANE COOKIES

½ CUP MARGARINE, SOFTENED
½ CUP SHORTENING
1 CUP POWDERED SUGAR
1 EGG
1 ½ TSP. ALMOND FLAVORING
1 TSP. VANILLA
2 ½ CUPS FLOUR
1 TSP. SALT
½ TSP. RED FOOD COLORING

HEAT OVEN TO 375 DEGREES. MIX THOROUGHLY MARGARINE, SHORTENING, POWDERED SUGAR, EGG, AND FLAVORINGS. BLEND IN FLOUR AND SALT. DIVIDE DOUGH IN HALF; BLEND FOOD COLORING INTO ONE HALF. SHAPE 1 TSP. DOUGH FROM EACH HALF INTO A 4 INCH ROPE. FOR SMOOTH, EVEN ROPES, ROLL THEM BACK AND FORTH ON LIGHTLY FLOURED BOARD. PLACE ROPES SIDE BY SIDE; PRESS TOGETHER LIGHTLY AND TWIST. COMPLETE COOKIES ONE AT A TIME. PLACE ON UNGREASED BAKING SHEET; CURVE TOP OF COOKIE TO FORM HANDLE OF CANE.

BAKE ABOUT 9 MINUTES OR UNTIL SET AND VERY LIGHT BROWN. IF YOU WISH, MIX ½ CUP CRUSHED PEPPERMINT CANDY AND ½ CUP GRANULATED SUGAR. IMMEDIATELY SPRINKLE COOKIES WITH CANDY MIXTURE AFTER REMOVING FROM OVEN. REMOVE FROM BAKING SHEETS. PLACE ON RACK TO COOL.

MAKES ABOUT 4 DOZEN COOKIES.