COMBINE sugar and shortening; beat at medium speed until well blended. Add eggs, corn syrup and vanilla; beat until well blended and fluffy.
COMBINE 3 C. flour, baking powder, baking soda and salt; gradually add to shortening mixture at low speed. Mix until well blended.
DIVIDE dough in half. Add red food coloring and peppermint extract to one half. Wrap each half in plastic wrap. Refrigerate 3 hours or overnight.
HEAT oven to 375ºF.
ROLL 1 rounded teaspoonful of plain dough into a 6-inch rope on a lightly floured surface. Repeat, using 1 teaspoonful red dough. Place ropes side by side; twist together gently. Pinch ends to seal. Curve one end into the “hook” of a candy cane.
TRANSFER to ungreased baking sheet with large spatula. Repeat with remaining dough. Place cookies 2 inches apart.
BAKE 7 to 9 minutes, or until just lightly browned. Cool 2 minutes on baking sheet; transfer to cooling rack to cool completely.
Calories from Fat40g
Total Fat 4g
Saturated Fat 1g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 13g
Dietary Fiber 0g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet