In a medium bowl, combine the flour, bakingpowder and salt; set aside.
In the bowl of a stand mixer, beat the butterand shortening together at medium-highspeed.
Add the egg, sugar, and vanillaextract and beat to incorporate on mediumspeed.
Add the flour mixture and mix on lowspeed until just incorporated.
Divide the dough evenly into two balls. Wrapone in plastic wrap.
Place the other in a mediumbowl and add the red food coloring afew drops at a time, mixing and squishing thedough with your hands to help the coloringincorporate. (Warning: You will have pinkfingers!) When all the food coloring is workedin, wrap the dough in plastic wrap; refrigerateboth doughs until slightly firm, about 1 hour.
Position a rack in the center of the oven,preheat the oven to 375°F, and line 2 largebaking sheets with parchment paper.
Grab a small chunk of one of the doughs(about 1 tablespoon) and roll it on a cleanwork surface into a thin tube (about 1/4- to1/2-inch-thick). Trim to about 4 inches inlength. Repeat with the other color of dough.When you have two tubes in two differentcolors, lay them side by side on the worksurface and roll them together gently to stick.Twist them to form a spiral of color, thenshape one end into a hook shape to form acandy cane.
Transfer to the prepared bakingsheets. Repeat with the remaining dough.
Bake until the cookies are just set but not yetbrowned, 8 to 10 minutes.
Remove and letcool on the baking sheet for 3 to 5 minutes;then transfer carefully to racks to cool completely.
