The candy cane recipe was published in the STAR WEEKLY newspaper in 1957. Grammie Fryer made them first, then I did them too. The cookies are not hard to make, but they do take time. I love the almond flavour. - Mary LeChasseur
Ingredients
1 1/4 cup butter
1 cup sifted icing sugar
1 egg
1 tsp vanilla
1/2 tsp almond flavouring
3 1/2 cups flour
1/2 tsp salt
food colouring
1 egg white
coloured sugar
Method
Blend butter and sugar thoroughly. Beat in egg; flavourings then flour and salt sifted together.
Tint dough red for candy canes (1/4) green for wreaths (1/4).
For candy canes - roll 1 tsp dough (white). Make similar roll of red. Twist the two together and place on a baking sheet. Curve a handle. Brush with egg white. Sprinkle with sugar.
For wreaths - the same, only green and white dough. Make a circle and decorate.
Bake at 350° for 10-15 minutes.
Source
Mary Lechasseur