Christmas Peppermint Candy Cane Cookies

These sweet and light candy cane cookies are a favorite and requirement for our Christmas. With a little work, your family can enjoy them too!
Ingredients:
½ cup butter, softened
½ cup shortening (margarine or Crisco™)
1 cup powdered sugar
1 egg at room temperature
1 teaspoon vanilla extract
¾ teaspoon peppermint extract
2 ½ cups unsifted all-purpose flour
½ teaspoon salt
½ teaspoon red or green food coloring

Tools:
Electric mixer
Large mixing bowl
Medium mixing bowl
Waxed paper
Non-stick spray
2 Large cookie or baking sheets
Wire cooling racks

In a large bowl, cream the butter, shortening, sugar and egg until light and fluffy. Add the vanilla and peppermint extracts. In a medium mixing bowl combine the flour and salt. Gradually add the dry ingredients to the creamed mixture and continue mixing until well combined. Divide the dough in half. Add food coloring to one half using the mixer on low to medium speed until well blended. Wrap each half in waxed paper and refrigerate at least 1 hour. For best results, refrigerate overnight.

Remove the dough from the refrigerator. Preheat oven to 375 degrees F. Grease or spray 2 large cookie sheets with non-stick spray. Pull off a small amount of each color of dough. On a lightly floured surface, roll each portion into a 5 to 6 inch long ¼" rope. Place the plain dough and colored dough rope side by side on a cookie sheet and carefully twist together forming a candy cane shape. Repeat with remaining dough. Bake 9 to 10 minutes until the edges are just lightly golden. Makes about 2 dozen cookies about 115 calories each. To freeze: Wrap in air tight container. Freeze up to 3 months.