Directions:Prep Time: 10 mins.
Total Time: 23 mins.
1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2\" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
Preheat oven to 300 degrees.
Beat egg whites into very stiff peaks.
(Egg whites should be at room temperature).
Add Sugar, 3 Tbsp at a time.
Beat well after each addition.
Fold in finely crushed candy canes.
Drop by heaping teaspoonful onto a greased cookie sheet.
Bake at 300 degrees for 25-30 minutes.
Sprinkle tops if desired, before baking.
Kisses can be tinted by adding a few drops of food coloring to mixture before baking.
it is a forgiving recipe.
Put candy canes into a food
nd 2 Tablespoons of the crushed candy canes.
Spoon batter into
hips and crushed candy canes.
Using 2 T. per cookie, drop the
ayer: Break candy canes into chunks; blend until finely crushed (resembles powder
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.
rizzle down side. Garnish with crushed candy canes, if desired.
Store
anilla ice cream and the crushed candy canes in a chilled mixing
epeat the coating process with crushed candy canes.
Store truffles in
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller.
Break up the almond bark into pieces and melt in a double boiler.
Combine candy cane chunks and peppermint oil to almond bark.
Pour mixture onto a cookie sheet layered with wax paper and spread out evenly.
Place in refrigerator for 45 minutes or until firm.
Remove from cookie sheet and break into pieces.
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.
pray your cookie sheets with Pam and crush your candy canes. .
ntil well mixed. Stir in crushed candy.
Divide dough into fourths
(190 degrees C). Grease cookie sheets. Divide dough into halves
hunks, chocolate peppermint sauce and crushed candy. Top each dessert with a
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 cane on a small plate. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
Layer the remaining ingredients in the prepared glass, top with a drizzle of raspberry sauce or Chambord. Serve with a candy cane stir stick.
Merry Christmas!
he pecans and the Andes candy cane mint baking chips.
Add
Melt vanilla chips.
Add crushed candy cane.
Pour on foil lined cookie sheet to about 3/8-inch thickness.
Melt mint chocolate chips; drizzle over top.
When cool, drop foil to break into small pieces.