Peppermint Stick Crisps (1952)

This recipe was in Better Homes magazine in 1952

Cream together:

• ½ cup Butter Crisco

• 1 cup sugar

• 2 eggs

• 1 tsp vanilla

Sift together:

• 2 cups flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ tsp freshly grated nutmeg

Mix:
Add dry ingredients alternately with 2 Tbsp milk. Chill dough.

Form cookies:
Drop very small teaspoonfuls onto parchment-lined sheets. Flatten with a floured glass and sprinkle with crushed candy canes.

Bake:
350°F for 8 minutes. Do not overbake. Remove from pan immediately.

Tip: Parchment paper helps prevent sticking.

Buy the smaller green, red, white canes in the loose package to help unwrapping.