br>In a bowl, combine sugar cookie mix, melted butter, egg, cream
edium bowl with the butter, sugar, vanilla, and water until well
Shape cookie dough into a candy cane on a well greased cookie sheet.
Bake at 350 degrees for 20 minutes.
Immediately sprinkle the white chocolate morsels evenly on candy cane.
Sprinkle chopped peppermints in stripes over white morsels.
Slice with a pizza cutter to serve.
Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.
Garnish with a small candy cane hooked over the edge of the glass.
Tablespoons of the crushed candy canes.
Spoon batter into
owl measure and sift powdered sugar, unsweetned cocoa, coffee creamer,salt
Pour the syrups and espresso into a 12 oz latte mug.
Add the steamed milk.
Garnish with whipped cream and hang a small candy cane on the rim of the mug.
In a large mixing bowl, beat the cookie dough, flour and extract until smooth. Divide the dough in half and mix the food coloring in to one portion.
Shape 1 teaspoon of each color dough into 6 inch ropes. Place the ropes side by side, press together, and lightly twist.
Place on an ungreased baking sheet; curve into a candy cane shape. Repeat with remaining dough, placing cookies 2 inches apart on the baking sheets.
Bake at 350 degrees for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks.
Mix all ingredients. Split dough into portions. Color one half of the dough red. Refrigerate the dough long enough to be able to easily remove it. Break off one piece (approximately 1 tsp. of each color) and roll into 4 to 5 inch tubes. Twist the two pieces together and bend forming a cane. Sprinkle the top with the candy cane and sugar mixture. Bake at 350\u00b0 for 6 to 9 minutes.
nd fluffy.
Slowly add sugar and whisk till blended.
Place all shake ingredients in a blender (do not add the candy wrapper). Blend until it's as smooth as you like it.
Pour into a large parfait glass. Top with whipped cream, sprinkle with chocolate sprinkles and green colored sugar, then place the cherry on top.
Serve with a long handled spoon, a straw and hang a candy cane on the side of the glass.
Mix together powdered sugar and water on a small saucer until smooth. Spread coconut in a shallow layer on another saucer. Dip the rum of a martini glass in the sugar mixture until the rum is coated. Then, dip the sugared rim into the coconut. Use a spoon to pack the coconut on to the sugar coating so it stays on the rim.
Add the cranberry juice, coconut rum, and grenadine into a cocktail shaker with ice. Shake and strain into a prepared Martini glass and serve. Garnish with a candy cane.
bout 1/2 tsp of sugar sprinkled onto it.
Dip
Mix cookie dough as on package for drop cookies.
Use one measuring tablespoon of dough for each cookie.
Divide dough into 7 balls, roll some in red sugar, some in white sugar, place on baking sheet 2 inches apart.
Bake 375 degrees for 7 - 8 minutes.
In a blender combine ice cream, milk and candy cane. Process until smooth.
Pour the rum, schnapps, and grenadine into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with the candy cane to serve.
Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth.
Swirl grenadine syrup around the inside (moving from bottom to top) of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass).
Serve topped with whipped cream and the candy cane which doubles as a drink stirrer.
A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.
Use your favorite sugar cookie recipe or Pillsbury slice and bake cookies.
Roll out dough; cut into triangles with one side longer than the other two.
After baking, frost with frosting dyed with food coloring to be light brown.
Before frosting dries, press red hots in place for nose, 2 chocolate chips for eyes and 2 pretzels in place for antlers.
Perfect activity to share with children.
50�F Roll out sugar cookie dough in a buttered 13x9
andies.
Beat butter, granulated sugar, egg and vanilla in large