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.
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.
he pecans and the Andes candy cane mint baking chips.
Add
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
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.
ulse in food processor til candy canes are very fine. Cover
xtract and mix.
Crush candy canes and add to mixture
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.
In a blender combine ice cream, milk and candy cane. Process until smooth.
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.
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.
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.
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.
nd garnish with the mini candy cane.
Place candy canes in a plastic bag & hammer into 1/4 inch chunks or smaller.
Melt the chocolate in a double boiler. Combine candy cane chunks with white chocolate (add peppermint flavoring at this point if desired).
Pour mixture onto a cookie sheet prepared with layered parchment paper & place in the refrigerator for 45 minutes or until firm.
Remove from cookie sheet & break into pieces (like peanut brittle).
it is a forgiving recipe.
Put candy canes into a food
ugars.
Place on ungreased cookie sheet.
Bake 8 to
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.
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.