Preheat oven 375°F. Mix powdered sugar margarine/butter, shortening, egg, almond and vanilla extract in large bowl. Stir in flour and salt. Divide dough in 1/2. Tint one half with red food coloring. Refrigerate 3 hours.
Shape candy canes:
With 1 teaspoon of each color roll into rope about 4 inches long. Lightly roll each rope together to get candy cane affect. Twist top of rope to shape candy cane or form wreath by connecting both ends.
Place on ungreased cookie sheet and bake until set or lightly brown. Mix crushed peppermint candy and sugar lightly sprinkle over candy canes. Bake 9 minutes.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.