2 3/4 c. unbleached all purpose flour
3 tsp. baking powder
1 tsp. salt
3/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. butter
1 1/2 c. sugar
1 egg
1 tsp. grated lemon rind
1 tsp. vanilla extract
1/2 c. milk
Red food coloring

Preheat the oven to 350 degrees. Sift together the flour, baking powder, salt, cinnamon, and nutmeg.

Cream the butter with the sugar until fluffy. Beat in the egg, lemon rind, and vanilla. Stir in the flour mixture, one third at a time, adding alternately with the milk. Blend well to make a stiff dough. Spoon half of the dough into another bowl. Blend in a few drops of red food coloring to tint the remaining dough pink.

Pinch off a teaspoon of each color dough. Roll each into pencil thin strips about 5 inches long. Place side by side. Press the ends together. Twist into a rope. Bend the tops to form a cane. Place 1 inch apart on an ungreased cookie sheet. Bake for 10 minutes. Cool for 5 minutes before carefully removing from the sheet.

Store between layers of waxed paper in a tightly covered container. These can be made 2 weeks in advance.