inch thick. Cut out cookies and place 1 inch apart
t the center of each cookies. Bake for 12 mins. Cool
nto butter mixture. Sir in peppermint candies. Shape dough into a
fter each addition. Beat in peppermint extract. Slowly add flour mixture
Whisk cream of tartar and peppermint extract into egg mixture and
n sugar, salt and vanilla & peppermint extracts; remove from heat.
In food processor, chop peppermint until it is the texture of large grains of sand.
Take out any large pieces.
Melt white chocolate in microwave according to instructions.
When completely melted, stir in peppermint to taste (1 1/2 parts peppermint to 3 parts chocolate).
Put immediately into Christmas candy molds and put in refrigerator until hard.
Or, spread candy 1/8-inch thick on waxed paper, put in refrigerator until hard, then break into pieces.
Combine all ingredients.
Chill dough several hours.
Roll in balls and roll in granulated sugar.
Bake at 350\u00b0 for 8 minutes. Cookies will not brown and will still look doughy.
ntil completely combined. Add the peppermint chips.
Roll the dough
then stir in vanilla and peppermint extracts. Combine flour, cocoa powder
nto first mixture.
Add peppermint extract and mix well.
Heat oven to 375\u00b0.
Mix butter, Crisco, egg yolks and extract. Gradually blend in dry cake mix.
Dough will be stiff.
(If dough is too soft, chill slightly.
If dough is too dry, add 1 1/2 teaspoons of water and blend well.) Form cookies in one of the following ways.
For cookies:.
preheat oven to 350
You can also use hard peppermint candies if you are making
Stir in the vanilla and peppermint extracts.
Pour into prepared
Blend together corn syrup, sugar, water, and cream of tartar.
Stir, dissolving the sugar.
Without stirring, cook until the hard ball stage (265\u00b0F).
Remove from burner; add peppermint oil, blend well.
Divide into 2 porions.
In one half, add red coloring.
Pour over greased platters.
Let cool.
When cool enough to touch, pull each apart seperatly.
Form into ropes and twist red with white candy mixtures.
Cut into desired lengths and shapes.
nto the chocolate mixture. Stir peppermint extract and vanilla extract into
r starlight mints, chocolate curls, peppermint bark crumbles, or crushed Candy
Preheat oven to 375\u00b0.
Cream shortening, sugar, egg and flavorings.
Mix in flour and salt.
Divide dough in half.
Blend food coloring into one portion.
Roll 1 teaspoon each of colored and plain dough into two 4-inch strips.
Twist the two strips together and curve top to form a cane.
Bake about 9 minutes. While warm, sprinkle cookies with combination of candy and sugar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
Drop spoonfuls of dough 2 inches apart onto baking sheets.
Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.