Christmas Treasures - Peppermint Candy Canes

1/3 cup butter, softened
1/3 cup shortening
3/4 cup sugar
dash salt
1 tsp baking powder
1 egg
1 tbls milk
1/2 tsp vanilla
1/2 tsp peppermint extract
red or green food coloring

1. In a medium mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, vanilla, and peppermint extract. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2. Divide dough in half. Stir red or green food coloring into half of the dough. If necessary, cover and chill dough for 30 to 60 minutes or until dough is easy to handle.

3. Divide each half in to 6 pieves. Roll each piece in to a 12" long rope. Lay ropes side by side on lightly floured surface, alternating colors. With a rolling pin, roll assempled ropes into about a 14x9 inch rectangle that is 1/4 inch thick. Using a pastry cutter, pizza wheel, or long sharpe knife, cut the rectangle diagonally into 1/2 inch wide strips. Cut strips into pieces about 5-7 inches long. (Press shorter strips together end to end to reach desired lenth). Place on an ungreased cookie sheet. Curve one end of each piece to form a candy cane. If desired, sprinkle lightly with additional sugar.

Submitted by Becka Stephensen, "Cookies for Christmas" book