Using electric mixer, cream together shortening and brown sugar until smooth and creamy.
Beat in egg and cream
Mix in flour, baking soda and salt, on low speed
Fold in chocolate chips and candy canes using a spatula or spoon
Cover and refrigerate for 2 hours or up to 3 days
Preheat oven to 350°F and line a cookie sheet with parchment paper
Scoop dough by Tablespoons onto parchment lined cookie sheets, about 2 inches apart
Bake in preheated oven for 10-12 minutes
Remove from oven and transfer to cooling rack
Store cooled cookies in air tight container
