CANDY CANE or PEPPERMINT PINWHEEL COOKIES

1/2 cup shortening                                                 

1/2 cup butter                                                       

1 cup confectioners sugar                                     

1 egg                                                                     

1 1/2 tsps peppermint (not mint) extract                

1 tsp vanilla

2 1/2 cups flour

1 tsp salt

red food coloring

1/2 cup crushed peppermints or candy canes

1/2 cup granulated sugar

Preheat oven to 375°. Combine sugar, butter, confectioners sugar, egg, and extracts in large bowl.  Beat until smooth. Stir flour and salt. Divide dough in half. Color one half with red food color. Using one teaspoon of each dough, roll into logs and twist together.* Bend top to shape of candy cane. Combine crushed peppermint and 1/2 cup of sugar. Sprinkle each candy cane with peppermint sugar mixture.  Bake approximately 9 minutes until set and lightly brown on edges. 

* Pinwheels as an alternative to candy canes.  Roll out one half of the white dough to a rectangle about 1/8-1/4” thick. Roll out one half of red dough to same size rectangle. Place red on top of white and push together slightly. Roll up.  Spread peppermint sugar mixture on foil, waxed or parchment paper and roll log in mixture. Slice 1/4” thick. Bake 5-9 minutes until set and edges are lightly browned.