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Candy Cane Cookies

1/2 cup margarine or butter

1/2 cup shortening
11/2 tsp. almond extract
21/2 cups flour
Red food colouring
1/2 cup icing sugar
1 egg
1 tsp. vanilla
1 tsp. salt

Mix margarine, shortening, icing sugar, egg and flavouring. Blend in flour and salt. Add a few drops of food colouring and blend until swirling effect is achieved. Shape a spoonful of dough into rope and cut to size. Place on ungreased cookie sheet and shape cane top. Bake at 375 F for nine minutes.

Submitted by Barb Joslin, Cornwall


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