Candy Cane Cookies

1. 1

   In a bowl, cream butter, shortening and sugars.

2. 2

   Beat in milk, egg and extracts.

3. 3

   Gradually add flour and salt.

4. 4

   Set aside half of the dough.

5. 5

   Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.

6. 6

   Wrap dough separately in plastic wrap.

7. 7

   Refrigerate for 1 hour or until easy to handle.

8. 8

   Roll 1/2 teaspoonfuls of each color of dough in to 3-inch ropes.

9. 9

   Place each green rope next to a white rope; press together gently and twist.

10. 10

    Repeat with red ropes and remaining white ropes.

11. 11

    Place 2 inches apart on ungreased baking sheets.

12. 12

    Curve one end, forming a cane.

13. 13

    Bake at 350u00b0 for 11-13 minutes or until set.

14. 14

    Cool for 2 minutes; carefully remove to wire racks.

15. 15

    (Recipe courtesy: Taste of Home's Quick Cooking Magazine).

* Per serving · 4 servings · Values may vary.

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