Babas Candy Cane Cookies Submitted by: Maggie Grace, Baltimore Maggie Grace sent in a recipe that was handed down to her from her Polish grandmother, who is fondly referred to as Baba. Baba made delightful candy cane cookies every Christmas, particularly for her son, Maggies father. She would give them to him in a special tin, and he would hide them away in the pantry where only he could find them. When Baba passed away in May 2000, her father still had about half a batch stored away. That tin can, containing the last candy cane cookies she made, is still stored in its special place in the pantry. Grace said that she started making the cookies every Christmas in memory of her Baba and hopes one day to make them as perfectly as she did. Makes: About 2 dozen 1 cup butter, softened 1 cup powdered sugar, sifted 1 egg 1 1/2 teaspoons almond flavoring 1 teaspoon vanilla 2 1/2 cups flour 1 teaspoon salt 1/2 teaspoon red food coloring In the bowl of an electric mixer or by hand, beat butter and sugar until creamy. Add egg and flavorings and beat until combined. Stir in flour and salt and beat until smooth. Remove half of the dough from the mixing bowl. To the remaining half, add the red food coloring and beat on low speed until well blended. If the dough is too soft, cover and refrigerate for 30 to 60 minutes. Take a walnut-sized piece of red dough and a walnut sized piece of white dough. Separately, roll each color on a lightly floured surface into 4 to 5 inch long ropes. Place the 2 ropes side by side, gently press together, and twist the two ropes to form a spiral. Place the cookies about 2 inches apart on parchment lined cookie sheet. Shape each cookie into a cane shape by bending one end into a hook shape. Bake at 375 degrees for about 10 minutes.
Kim Hairston, Baltimore Sun
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