Candy Cane Cookies

Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.

• Ready In: 47 mins
• Yields: 72 cookies

Ingredients

• 1⁄2 cup butter, softened (no substitutes)
• 1⁄2 cup shortening
• 1  cup sugar
• 1⁄4 cup confectioners' sugar
• 1⁄2 cup milk
• 1  egg
• 1  teaspoon  peppermint extract
• 1  teaspoon vanilla extract
• 3 1⁄2 cups all-purpose flour
• 1⁄4 teaspoon salt
•  green food coloring
•  red food coloring

Directions

1. In a bowl, cream butter, shortening and sugars.
2. Beat in milk, egg and extracts.
3. Gradually add flour and salt.
4. Set aside half of the dough.
5. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
6. Wrap dough separately in plastic wrap.
7. Refrigerate for 1 hour or until easy to handle.
8. Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
9. Place each green rope next to a white rope; press together gently and twist.
10. Repeat with red ropes and remaining white ropes.
11. Place 2 inches apart on ungreased baking sheets.
12. Curve one end, forming a cane.
13. Bake at 350° for 11-13 minutes or until set.
14. Cool for 2 minutes; carefully remove to wire racks.
15. (Recipe courtesy: Taste of Home's Quick Cooking Magazine).