Recipe: Desserts Using Candy Canes (7 recipes)

Hi Kari ~

Here are some recipes previously posted on Recipe Link. Hope they help.
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(Posted by Betsy at Recipe Link Dec 22, 2001)

Candy Cane Puffs
Source: Family Circle

2 1/2 cups all-purpose flour
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
1 egg
1/2 teaspoon peppermint extract
1/2 teaspoon vanilla
8 squares (1 ounce each) white chocolate, melted
1/2 cup finely crushed candy canes

Stir together flour and salt in a medium-size bowl. Beat butter and confectioners' sugar in a large bowl until smooth and creamy. Beat in egg. Mix in peppermint extract and vanilla. Beat in flour mixture. Cover dough with plastic wrap; refrigerate 1 hour.

Heat oven to 375 degrees F. Shape dough into 1-inch balls; place on lightly greased baking sheets. Bake in heated 375 degree F oven 10 to 12 minutes or until bottoms are lightly browned. Remove cookies to wire racks to cool completely.

To coat, brush each cookie with melted white chocolate; dip lightly in crushed candy canes. Place on waxed paper to harden.
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(Posted by Betsy @ RecipeLink)

Peppermint Stick Dessert

Graham cracker crumbs (or Oreo cookie crumbs)
Filling:
1 cup whipped cream or Cool Whip
1 cup peppermint candy canes, crushed
1 cup small marshmallows
1/2 cup nuts

Spread a layer of graham cracker or cookie crumbs on bottom of 8x8-inch pan reserving some for top.

Combine filling ingredients.

Spread over crumbs in pan; top with reserved crumbs.

Refrigerate 6 to 24 hours.
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(Posted by Corky November 20, 1999)

Peppermint Cookies:

1/2 cup sugar
1/4 cup butter or margarine
1/4 tsp. butter flavoring
1 beaten egg
1 Tbsp. milk
1 cup flour
1/2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/4 tsp nutmeg
4 Tbsp. crushed peppermint stick candy

Cream together the sugar and butter or margarine. Add butter flavoring, beaten egg and milk. Sift together the dry ingredients and add.

Drop by teaspoon onto greased cooky sheet and sprinkle with crushed candy. Bake at 350 degrees for 10 to 12 minutes.
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(Posted by Judy October 1, 1997)
Candy Cane Cookies with Peppermint Candy
Serving Size : 48

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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(Posted by Judy October 1, 1997)
Candy Cane Crisps
Serving Size 48

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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(Posted by Judy October 1, 1997)
Peppermint Candy Cookies - filled cookie

Serving Size : 36

1 cup butter
1/2 cup confectioner's sugar2 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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(Posted by Judy October 1, 1997)
Peppermint Crunch Cookies

Serving Size : 50

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 mixing bowl, cream together 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.