I have my own personal favorites, this is one classic from the 1950s that hailed originally from Betty Crockers vintage cookbooks. They are not too sweet and taste wonderful dipped in your morning coffee! Best kept stored in sealed tupperware containers, do not refrigerate. Can be frozen if you want to store them for a later date!
Ingredients
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup confectioners’ sugar
1 egg
1 1/2 teaspoons almond extract
1 teaspoon vanilla
2 1/2 cups white unbleached flour
1 teaspoon salt
1/2 teaspoon red food color
Heat oven to 375°. Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings. Split dough in half and blend food coloring into one half only.
Shape 1 teaspoon dough from each half rolled out into a 4-inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place rope side by side; press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet; curve top of cookie down to form handle of cane. Bake about 9 minutes or until set and very light brown. If you wish, mix 1/2 cup crushed peppermint candy and 1/2 cup granulated sugar. Immediately sprinkle cookies with candy mixture; remove from baking sheet. About 4 dozen cookies.
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