Preheat oven 375°F. Mix powdered sugar margarine/butter, shortening, egg, almond and vanilla extract in large bowl. Stir in flour and salt. Divide dough in 1/2. Tint one half with red food coloring. Refrigerate 3 hours.
Shape candy canes:
With 1 teaspoon of each color roll into rope about 4 inches long. Lightly roll each rope together to get candy cane affect. Twist top of rope to shape candy cane or form wreath by connecting both ends.
Place on ungreased cookie sheet and bake until set or lightly brown. Mix crushed peppermint candy and sugar lightly sprinkle over candy canes. Bake 9 minutes.