Fill up that cookie jar Claudia

Claudia's Candy Cane Cookies

Claudia Collins, Production Artist (incorporates all edits and revisions to the magazine)

This recipe has been a Christmas tradition in Claudia's family for years.  In the past, Claudia has made this simple recipe with her son's help.  Some were hung on the tree for decoration but most were enjoyed by friends and family.

If these are wrapped in plastic before hanging on the tree, nibbling is easier to resist!

1 cup (250 mL) butter or margarine, softened
1 cup (250 mL) confectioner's sugar
1 egg
1 tsp. (5 mL) Almond flavouring
1 tsp. (5 mL) vanilla flavouring
1 tsp. (5 mL) peppermint flavouring
2 1/2 cups (600 mL) all-purpose flour
1 tsp. (5 mL) baking powder
1 tsp. (5 mL) salt
1/2 tsp (2 mL) red food colouring

Mix first 6 ingredients together well.  Add flour, baking powder and salt.  Mix Well.  Divide dough into 2 equal portions.

Add food colouring to one portion.  Blend well.  Roll 1 tsp. of each colour dough into ropes about 5 1/2 inches (14 cm) long.  Lay them side by side.  Pinch ends together.  Twist to form spiral.  Lay on ungreased baking sheet.  Shape top to form a cane.  Wreaths are easy to make too.

Bake at 350 degrees F for about 10 minutes until pale gold.  Wreaths are easy  make too.  Bake at 350 degrees F for 10 minutes until pale gold.  Cool on sheet 2-3 minutes then remove.  Makes about 4 1/2 dozen cookies.