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 (optional)
1 beaten egg
1/2 c. milk
Powdered sugar icing
Red & green decorator icing (optional)
Red cinnamon candies (optional)

Grease a baking sheet, set aside. Stir together the flour, brown sugar, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. Add the peanuts. Combine the egg and the milk. Stir into the flour mixture just until moistened.

On a lightly floured surface pat the dough into a 10 x 7 inch rectangle. Cut crosswise into 1 inch wide strips. Twist each strip by holding both ends. Bend one end to form a candy cane. Place several inches apart on the greased baking sheet.

Bake in a 425 degree oven for 10 minutes or until light brown. Carefully remove to a wire rack; cool. Frost the candy canes with the powdered sugar icing. If desired, decorate frosted candy canes with red and green decorator icing and cinnamon candies. Makes 10 candy canes.

POWDERED SUGAR ICING:

In a small mixing bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency (about 3 tablespoons).