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Stir together flour, brown sugar, baking powder and salt. Cut in the butter or margarine until mixture resembles coarse crumbs. Add nuts. Mix egg and milk. Stir into dry mixture just till moistened. On a lightly floured surface, pat dough to a 10 x 7-inch rectangle, 1/2 inch thick. Cut crosswise into 1-inch strips. Twist each strip by holding both ends. Bend 1 end to form a candy cane. Place several inches apart on greased baking sheet. Bake at 425 degrees for 10 minutes or till light brown. Carefully transfer to rack. Cool. Coat each cane with powdered Sugar Icing. Decorate, using decorator icing, cinnamon candies, or peppermint candies as desired. Makes 10. Powdered Sugar Icing: In bowl combine 2 cups sifted powdered sugar and enough milk to make of drizzling consistency.
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving