Recipes for Dec. 9

Candy Cane Cookies

1 c. sugar

1 c. butter/margarine, softened.

½ c. milk

1 tsp. vanilla extract

1 tsp. almond extract

1 egg

3½ c. flour

1 tsp. baking powder

1/4 tsp. salt

red or green food coloring

powdered sugar

Cream butter and sugar together. Add milk, egg, vanilla and almond extracts. Stir in flour, baking powder and salt. Mix well. Divide dough in half. Tint one portion of dough with red (or green) food coloring. Leave the remainder plain. Refrigerate for 4 hours. Roll 1 teaspoon of white dough into a “snake” about 4 inches long. Repeat with colored dough. Place dough “snakes” next to each other. Gently intertwine to form a twist. Place on ungreased cookie sheet. Curve top down to form a cane shape. Bake 9-12 minutes at 375 degrees until lightly browned. Remove from sheet to wire rack. Sift powdered sugar over cookies while still warm. Cool.

Robin Floyd, Two Harbors

This cookie has been made every Christmas for more than 50 years in my family. I remember my Mom making these as far back as I can remember, using a tattered recipe from a 1950s PARADE magazine.

Cranberry-Walnut Candy Bark

1 c. dried cranberries

1½ c. chopped walnuts

2 – 10 to 12 oz. pkgs. vanilla or white baking chips

1 T. melted butter

¼ tsp. ground nutmeg

Line a 10-by-15-by-1-inch pan with foil. Place the chips in a microwave-safe bowl, uncovered, at 70 percent power for 1 minute. Stir. Microwave at 10-second intervals, stirring until smooth. Stir in walnuts, cranberries, butter and nutmeg. Spread into prepared pan. Chill until firm. Break into pieces, makes 2 pounds.

Betsy King, Duluth

I like quick, easy and yummy recipes, and this is one of them. It looks pretty on your table, especially on Christmas with the cranberries and white bark.

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