p. 390 Candy Canes of Christmas Past
Cream butter. Add sugar, eggs, milk and vanilla and beat mixture until light.
Mix flour, baking powder and salt, then add to first mixture and blend well. Chill for several hours.
Roll dough very thin and cut with a star or circle cookie cutter. Place on buttered baking sheet and put a split blanched almond on each cookie.
Brush with unbeaten egg whites and sprinkle with mixture of 1 T sugar and 1/4 t cinnamon.
Bake at 375 degrees for 10 minutes. Cool on racks.
In this issue: Summer Off the Beaten Path
We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.
©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111