In the bowl of a stand mixer, cream together the shortening, butter and sugar until well mixed.
Add in the eggs and vanilla. Mix well, scraping the sides of the bowl as needed.
Add in the flour and salt and mix again, scraping the sides of the bowl, until the mixture is smooth.
Divide the dough into two dough balls.
Leave one dough ball white and wrap in plastic wrap.
Place the other dough ball back into the mixer and add the red food coloring. Mix until the coloring is completely mixed in.
Wrap this dough in plastic wrap also.
Chill both doughs for at least one hour.
Roll about 1 tablespoon of each color dough into balls.
Take each ball and roll into a 4-5" rope.
Take a white rope and a red rope and place them together. Press lightly to press them together.
Then twist the dough like a rope.
Place onto a parchment paper lined baking mat (or use a silicone baking mat).
Turn the top of the dough down to form a candy cane. Sprinkle with sprinkles.
Place the cookies back into the refrigerator until you are ready to bake them.
Preheat the oven to 325º Fahrenheit. Bake for 12-15 minutes. The time will depend on how big you've made the candy canes. Don't let them get brown, but they should be fully cooked.
Allow them to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Store in an airtight container at room temperature.
The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**