½ cup butter or margarine, softened

½ cup shortening

1 cup confectioners’ sugar

1 egg

1 ½ teaspoons almond extract

1 teaspoon vanilla

2 ½ cups gold medal flour

1 teaspoon salt

½ teaspoon red food color

Heat oven to 375⁰.  Mix thoroughly butter, shortening, confectioners’ sugar, egg and flavorings.  Blend in flour and salt.  Divide dough in half; blend food color into one half.  Shape 1 teaspoon dough from each half into 4-inch rope.  For smooth, even ropes, roll them back and forth on a lightly floured board.  Place ropes side by side; press together lightly and twist.  Complete cookies one at a time.  Place on an 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 ½ cup crushed peppermint candy and ½ cup granulated sugar.  Immediately sprinkle cookies with candy mixture; remove from baking sheet.