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1
Adjust two racks to divide the oven into thirds.
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2
Preheat the oven to 375 degrees.
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3
Have ready two ungreased baking sheets.
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4
In a small bowl, mix the sugar with the crushed candy; set aside.
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5
In a large bowl, with an electric mixer at medium-high speed, beat together the butter, shortening, confectioners' sugar, egg, vanilla, and peppermint extract until light and fluffy, 2 or 3 minutes.
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6
With the mixer at medium-low speed, gradually add the flour, beating just until blended.
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7
Remove half of the dough from the bowl and set aside on a sheet of waxed paper.
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8
To the dough remaining in the bowl, add the red food coloring and beat until evenly colored.
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9
(At this point both of the doughs can be tightly wrapped separately in aluminum foil and refrigerated for up to a week or frozen for up to three months.
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10
If frozen, thaw in the refrigerator and bring to room temperature before proceeding.)
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11
For each candy cane, scoop 1 teaspoonful of the plain dough and the same amount of pink dough.
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12
Roll each scoop between the palms of your hands to make a 4-inch rope.
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13
Twist the ropes together and shape into a candy cane.
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14
As they are made, arrange the canes on an ungreased baking sheet, spacing them about 1-inch apart.
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15
Bake for about 9 minutes until firm to the touch and barely golden.
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16
Reverse the baking sheets on the racks and from front to back once during baking.
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17
The moment the cookies come from the oven, sprinkle each one with the sugar-and-peppermint mixture.
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18
With a wide turner, immediately transfer the cookies to wire racks to cool completely.
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19
Store in a tightly covered container, separating the layers with sheets of waxed paper.
