Step 1

In a large bowl, use a hand or stand mixer and cream the shortening, butter and confectioners' sugar until light and fluffy, three to four minutes. Beat in the egg and extracts. In a separate bowl, whisk together the flour and salt. Beat the flour mixture into the shortening mixture until just combined.

Step 2

Divide the dough in half. Beat the food coloring into one portion. Cover each dough portion with storage wrap, and refrigerate until the doughs are easy to handle, about two hours. During the final 10 minutes of cool time, preheat your oven to 375°F.

Step 3

Shape 1 teaspoon of the plain dough into a 4-inch rope. Shape 1 teaspoon of the red dough into a 4-inch rope. Place the ropes parallel to each other; lightly press together, and twist. Place the twisted dough on an ungreased baking sheet. Curve the top of the cookie down to form the handle of the candy cane. Repeat process with the remaining plain and red dough, spacing the cookies 2 inches apart on the baking sheets. Editor’s Tip: Make your cookie sizes consistent by measuring one rope with a ruler and using that rope as a guide for shaping the rest of the ropes.

Step 4

Bake the cookies until set, eight to nine minutes. In a small bowl, stir together the crushed candy and sugar. Sprinkle the warm cookies with the crushed candy mixture. Transfer the cookies to wire racks, and let cool to room temperature.