Cany Cane Cookies
A new uptake on a standard Chrismas sweet

MAKES:
Makes approximately 32 cookies

INGREDIENTS:
1 cup sugar
2/3 cup margarine, softened
1/2 cup egg substitute
2 teaspoons vanilla extract
1 teaspoon almond extract
3 cups all-purpose flour
1 teaspoon Davis baking powder
1/2 teaspoon red food coloring 
Optional: 1/2 C crushed peppermint candy, such as candy canes to be added to the red mix or sprinkled on top.
 
DIRECTIONS:
- Beat sugar and margarine in large bowl with mixer at medium speed until creamy. Beat in egg substitute, vanilla and almond extracts.
- Mix flour and baking powder in small bowl; stir into margarine mixture.
- Divide dough in half; tint half with red food coloring. Wrap each half and refrigerate at least 2 hours.
- Divide each half into 32 pieces. roll each piece into a 5 inch rope. Twist 1 red and 1 white rope together and bend 1 end to form candy cane shape. Place on ungreased baking sheets.
- Bake in preheated 350 degree oven for 8 to 10 minutes or just until set and lightly golden. Remove from sheets; cool on wire racks. Store in airtight container. Makes 32 cookies.