In a large bowl, cream the shortening, butter, and confectioners' sugar using a hand mixer or a stand mixer until light and fluffy, about 5-7 minutes. Beat in egg and extracts.

In a separate bowl, combine flour and salt; gradually add to the creamed butter mixture.

Divide dough in half; mix the red food coloring into 1 portion. Cover and refrigerate both doughs for 2 hours or until easy to handle.

Shape 1 teaspoon plain dough into a 4-inch rope. Shape 1 teaspoon red dough into a 4-inch rope. Place ropes side by side; press together lightly and twist. Roll together lightly for a smooth candy cane.

Place on a baking sheet lined with parchment paper; curve top of cookie down to form handle of the candy cane. Repeat with remaining plain and red dough, placing cookies 2 inches apart on baking sheets.

Combine the crushed candy and sugar in a small bowl.