2 c. all-purpose flour 1/4 c. packed brown sugar 2 tsp. baking powder 1/2 tsp. salt 1/2 c. butter 1/4 c. chopped peanuts 1 beaten egg 1/2 c. milk 1 recipe powdered sugar icing Pressurized red and green decorator icing (optional) Crushed peppermint candies (optional)

Stir together flour, brown sugar, baking powder and salt. Cut in the butter until mixture resembles coarse crumbs. Add nuts. Mix eggs and milk. Stir into dry mixture just until moist. On a lightly floured surface, pat dough to a 10×7 inch rectangle 1/2 inch thick.Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend lend to form a candy cane. Place several inches apart on greased baking sheet. Bake at 425 degrees for 40 minutes or until light brown. Carefully transfer to rack. Cool. Coat each cane with powdered sugar icing. Decorate, using decorator icing, cinnamon candies or peppermint candies, as desired. Makes 10.

POWDERED SUGAR ICING:

In bowl, combine 2 cups sifted powdered sugar and enough milk to make drizzling consistency.