Candy Cane Cookies

  Servings       : 1
  Categories     : Cookies

        1/2   cup Butter, No Subs--softened
        1/2   cup Shortening
          1   cup Sugar
        1/4   cup powdered Sugar
        1/2   cup Milk
          1   whole Eggs
          1   teaspoon Peppermint Extract
          1   teaspoon vanilla Extract
      1 3/4   pints flour
        1/4   teaspoon salt
          1   dash Food Coloring, Green
          1   dash Food Coloring, Red
          1   teaspoon Flour, Heaping

  In a bowl, cream butter, shortening, sugars...beat in milk, eggs and
  extracts...gradually add flour and salt.  Set aside 1/2 of the dough.  Divide
  remaining dough in 1/2.  Add green food coloring to 1 portion and red to the
  other.  Wrap dough separately in plastic wrap.  

  MAKE SURE TO MIX THE FOOD COLORING BEFORE REFRIGERATING!!  Place in fridge for
  1 hour or until easy to handle.  

  Roll 1/2 teaspoons full of each color of dough into 3 inch ropes.  Place each
  green rope next to white rope...press together gently and twist.  Repeat with
  red ropes and remaining white ropes.  Place 2 inches apart on ungreased cookie
  sheets curve one end forming a cane.  Bake at 350° for 11-13 minutes or until
  set.  Cool for 2 minutes and carefully remove to wire racks.  

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  Serving Ideas  : 3 Batches -- 133 Cookies = 11+ Dozen (Not 12 Dozen)