Candy Cane Cookies

1 C. Butter, softened
1 C. Shortening
2 C. Confectioner's Sugar (this is powdered sugar)
2 Eggs
3 tsp. Almond Extract
2 tsp. Vanilla
5 C. Flour
2 tsp. Salt
Red Food Coloring (I only add enough to make it dark pink)
3 Peppermint Candy Canes (crushed)

Heat oven to 375 degrees.  Mix thoroughly butter, shortening, confectioner's sugar, egg, and flavorings.  Blend in flour and salt.  Divide dough in half; blend food color into one half. (Or make all the dough red and use the icing to make it striped.)

If using two colors of dough, shape about 1 teaspoon dough from each half into a 4-inch rope.  For smooth, even ropes, roll them back and forth on board or countertop.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time.  Place on ungreased baking sheet.  Curve top down to form curve of cane.
Bake 9-11 minutes or until set and very light brown.  Cool.

Frost with cream cheese frosting and sprinkle with crushed candy canes.  These freeze well.

Frosting:  1/2 C. butter, softened, 8 oz. cream cheese, softened, and enough powdered sugar to make a thick frosting.  (about 3-4 cups), 1 teaspoon vanilla, and 1 teaspoon almond.  Mix until smooth.

Makes between 2-3 dozen depending on the size of cane.