Campbell’s “Candy Cane” Christmas Cookies

Ingredients: ½ cup butter 1 egg ½ tsp. almond extract Savory’s Peppermint Vanilla Bean Sugar ½ cup shortening 1 cup powdered sugar ½ tsp. peppermint extract 1 cup powdered sugar 2½ cups flour 1 tsp. salt red food coloring

Notes: This cookie is a great 'twist' on the classic spritz. Directions: Mix all ingredients together well. Divide dough in half and color one half red. On a lightly floured surface, roll out 1 tbsp. of dough of each color to 6” ropes. Twist ropes together then shape like a candy cane. Bake at 375 degrees for 10 minutes on an ungreased cookie sheet. Remove while warm and sprinkle with peppermint vanilla bean sugar. Recipe Summary: Servings: One dozen cookies Total time: 45 minutes Thanks to: Nancy Frank, Savory Spice Shop Employee. Special thanks to her mother, Bonnie Campbell!

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