INGREDIENTS:

1 cup shortening (half butter            2 1/2 cups all-purpose flour
       or margarine)                                   1 teaspoon salt
1 cup sifted confectioners'                 1/2 teaspoon red food coloring
       sugar                                             1/2 cup crushed peppermint candy
1 egg                                                    1/2 cup granulated sugar
1 1/2 teaspoons almond extract           1 teaspoon vanilla

Heat oven to 375 degrees.  Mix shortening, sugar, egg and flavorings thoroughly.  Measure flour by dipping method or by sifting. Mix flour and salt; stir into shortening mixture.  Divide dough in half.  Blend food coloring into one half.  Roll a 4 inch strip (using 1 teaspoon dough) from each color.  For smooth, even strips, roll them back and forth on lightly floured board.  Place strips side by side, press lightly together and twist like rope.  For best results, complete cookies one at a time-if all the dough of one color is shaped first, strips become too dry to twist.  Place on un-greased baking sheet.  Curve top to form handle of cane.  Bake about 9 minutes until lightly browned.  While still warm, sprinkle with mixture of candy and sugar.

YIELD: about 4 dozen