Two-tone Walnut Cookie Canes recipe

Wonderful walnut cookie canes — the more the merrier!


2 cups sifted flour
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter or margarine
1 pkg. (3 ozs.) cream cheese
3/4 cup sugar
1 egg yolk
1 tsp. vanilla
1 cup finely-chopped Diamond Walnuts
1 sq. (1 oz.) unsweetened chocolate, melted


Sift first three ingredients together and set aside. Mix butter, cream cheese and sugar till creamy; beat in yolk and vanilla. Work in flour mixture, then walnuts. Divide dough in half; stir chocolate into one portion. Roll each portion of dough between sheets of waxed paper into rectangle 1/4″ thick. Peel off top papers. Turn chocolate onto vanilla. Transfer from paper to lightly floured pastry cloth and roll 3/8″ thick. Cut into narrow strips, about 5″ long. Place on ungreased cookie sheet, turning ends to form canes. Bake at 350 degrees F for 10 minutes or till canes start to brown.

Makes about 5 dozen cookie canes


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Source publication date: December 1962

Filed under: 1960s, Dessert recipes, Food & drink, Vintage advertisements

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