Candy Cane Cookies with Peppermint Candy

Recipe By : "Christmas Cookies" Oxmoor House ISBN:0-8487-0701-X
Serving Size : 48 Preparation Time :0:00
Categories : Candies Christmas
Shaped Cookies Holidays

Amount Measure Ingredient -- Preparation Method
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1/3 cup peppermint candy -- finely crushed
1/3 cup sugar
1/2 cup shortening
1/2 cup butter or margarine -- softened
1 cup powdered sugar -- sifted
1 large egg -- lightly beaten
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon red food coloring

Combine candy and 1/3 cup sugar in a small mixing bowl, mixing well. Set aside.

Cream shortening and butter in a large mixing bowl; gradually add 1 cup sugar, beating until light and fluffy. Add egg; beat well. Stir in flavorings. Add flour and salt; mix well.

Divide dough in half; tint half of dough with food coloring. Shape tinted and plain dough by teaspoonfuls into 4-1/2-inch rolls on a lightly floured surface. Place a tinted and a plain roll side by side; carefully twist together. Curve one end down to resemble a cane. Repeat procedure with remaining dough. Place cookies on ungreased cookie sheets; bake at 375-deg. F. for 9 minutes or just until edges begin to brown. Remove cookies from cookie sheets while warm; immediately coat with reserved candy mixture. Cool completely on wire racks.

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* Exported from MasterCook *

Candy Cane Crisps

Recipe By : Sunset Cookies ISBN:0-376-02387-2
Serving Size : 48 Preparation Time :0:00
Categories : Candies Christmas
Cookies Holidays
Molded

Amount Measure Ingredient -- Preparation Method
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1 cup butter or margarine -- softened
1 1/4 cups powdered sugar (approximate measure)
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup candy canes -- coarsely crushed

In large bowl of an electric mixer, beat butter and 1 cup of the sugar until cream; beat in vanilla. In another bowl, stir together flour, oats, and salt; gradually add to the butter mixture, blending thoroughly. Add 1/4 cup of the crushed candy canes and mix until well combined.

Roll dough into 3/4-inch balls, then roll in remaining sugar (about 1/4 cup) to coat. Place balls about 2 inches apart on greased and floured baking sheets. Flatten cookies with a fork, making a crisscross pattern with fork tines. Sprinkle each with about 1/2 teaspoon crushed candy canes.

Bake in a 325-deg. F. oven for about 18 to 20 minutes or until edges are lightly browned. Let cool on baking sheets for 2 to 3 minutes, then transfer to racks and let cool completely. Store airtight. Makes about 4 dozen.

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* Exported from MasterCook *

Peppermint Candy Cookies - filled cookie

Recipe By : "Repast" Harris County Heritage Society
Serving Size : 36 Preparation Time :0:00
Categories : Candies Christmas
Holidays Shaped Cookies

Amount Measure Ingredient -- Preparation Method
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1 cup butter
1/2 cup confectioner's sugar
2 1/2 cups flour
1/2 cup nuts -- chopped
1 teaspoon vanilla
FILLING:
1/2 cup peppermint candy -- crushed
1/2 cup confectioner's sugar
2 Tablespoons cream cheese
1 teaspoon milk

Cream butter with sugar. Add flour, nuts and vanilla gradually. Mix well and chill about 1 hour. Remove dough from refrigerator and shape into balls the size of walnuts. Make a deep hole with thumb in center of each ball and fill with about 1/4 teaspoon of the filling. Seal and place on ungreased cookie sheet. Bake at 350-deg. f. for 12-15 minutes, or until set but not brown. Makes 3 dozen.

Filling: Combine candy and sugar. Blend cream cheese and milk and add to candy mixture.

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* Exported from MasterCook *

Peppermint Crunch Cookies

Recipe By : "Great Cookies You Can Bake" Lois Hill ISBN0-517-69418-2
Serving Size : 50 Preparation Time :0:00
Categories : Brown Sugar Candies
Christmas Cookies
Drop Cookie Holidays

Amount Measure Ingredient -- Preparation Method
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1/2 cup unsalted butter -- softened
1/3 cup dark brown sugar -- firmly packed
1/3 cup sugar
1 large egg
1/2 teaspoon peppermint extract
1 cup + 2 Tbl. sifted flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup walnuts -- coarsely chopped
1 1/2 cups peppermint candy canes -- coarsely crushed

Preheat the oven to 375-deg. F. Lightly grease two large baking sheets with butter or vegetable shortening.

In a large mixinb bowl, creamtogether the butter and sugars. Beat in the egg and peppermint extract. Sift together the flour, baking soda, and salt. Gradually add the flour mixture to the batter. Stir in the chopped walnuts and candy canes.

Drop rounded teaspoonfuls of batter onto the baking sheets, about 2 inches apart. Bake for 10 to 12 minutes, or until the cookies are brown. Remove from the oven. After the cookies have cooled for 2 to 3 minutes, but are still warm to the touch, use a spatula to transfer them to wire racks to cool completely.

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