Candy Cane Cookies

3 cups flour
3/4 tsp salt
1 1/2 cups sugar
1 1/2 tsp vanilla
Red food coloring
1 tsp baking powder
1/2 cup shortening
2 eggs (large)
1 tbsp milk (skim)

Original recipe was to take two pieces of each colored dough and roll together to form the rope. Laying the two doughs together before cutting is much easier!

Cream shortening and sugar. Add all ingredients except food coloring and mix well. Divide dough into 2 equal portions. Add food coloring to one portion, kneading well to a consistent color. Wrap each portion separately in plastic wrap and chill for 2 hours. Shape each portion into rectangles of equal sizes, using a rolling pin to roll the dough covered with plastic wrap. Carefully place the two rectangles on top of one another, lining up the edges. Cut the dough into strips of ~1/2 x 4 inches. Using your hand, roll the strip into a rope about 3/8 to 1/4 inch in diameter. Twist the rope to make a 'barber pole' effect. Form the rope into a candy cane shape and carefully lay on an ungreased baking sheet. Bake for 8 - 10 minutes in a 375 degree oven until golden brown on the bottom. Cool slightly before removing from pan.

Serving Size: Makes ~4 1/2 Dozen