Spritz Candy Cane Cookies

Spritz Candy Cane Cookies
www.pillsbury.com

3/4 c sugar 1/2 c shortening
1/2 c softened butter
1 tsp peppermint extract
1 egg
2 1/4 c all purpose flour
1/2 tsp baking powder
dash salt
6 drops of red food coloring
15 hard peppermint candies, finely crushed

Heat oven to 375 F.  In large bowl, combine sugar, shortening and butter; beat until light and fluffy. Add peppermint extract and egg; beat until well combined. Add flour, baking powder and salt; mix well.
Divide dough in half. To 1/2 add food coloring; mix until well blended and uniform in color.
Attach star template to cookie press. With press lying on its side, fill one side with half of the white dough, fill the other side with half of the pink dough. Press dough onto ungreased cookie sheets, forming 4 inch strips. Bend tops of each strip to form cane shape. Repeat with remaining dough.
Bake 375 F for 4 to 7 minutes or until edges are light golden brown.  Cool 1 minute; remove from cookie sheet. Immediately sprinkle cookies with crushed candy.

Tip: To speed up the shaping process, press out a line of dough along the length of the cookie sheet near the edge. Cut the dough into 4 inch pieces. Use a toothpick to curve the top of each piece, forming the cane's handle. Continue process to fill the cookie sheet.