In a large bowl, cream the shortening, butter and confectioners' sugar until light and fluffy, about 3-4 minutes. Beat in the egg and extracts.

Combine the flour and salt; gradually add to the creamed mixture until well combined.

Divide the dough in half; mix the food coloring into one half. Cover both dough portions and refrigerate for 2 hours or until easy to handle.

Shape 1 teaspoon of plain dough into a 4-inch rope. Shape 1 teaspoon of red dough into a 4-inch rope. Place the ropes side by side, press lightly together, and twist them.

Place on an ungreased baking sheet; curve the top of each cookie down to form the handle of the cane. Repeat with the remaining dough, placing cookies 2 inches apart.

Bake at 375°F for 8-9 minutes or until set.

Combine the crushed candy and sugar; sprinkle the warm cookies with the candy mixture. Remove to wire racks to cool.