Peppermint Cookies

1 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies

In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.

Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm.

Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool. Makes about 6 dozen.