#3329 - Candy Cane Cookies

(by Shirley McNevich)

1 cup softened butter
1 tsp. salt
1 cup white sugar
2 eggs
2 tsp. vanilla
2 tsp. peppermint extract
red food coloring
3 1/2 cups flour
unwrapped candy canes (as needed)

Place one unwrapped candy cane in a heavy duty Ziploc bag and close the bag. Lightly tap the candy cane from the outside of the bag using a hammer, and continue until candy cane is broken into very small pieces. In a mixer add softened butter and white sugar--beat. Add eggs and vanilla--beat. Add peppermint extract and salt--beat. Add one drop of red food coloring at a time and beat--only add food coloring until batter is the color you desire. Slowly add flour--beat. Drop batter by spoonfuls on to greased cookie sheets (or use a cookie gun). Sprinkle some crushed candy cane pieces on top of each cookie. If you have trouble with the candy cane pieces falling off, lightly press them into the top of each cookie using your finger. Bake at 375 degrees for 8-10 minutes.

#2984 - White Chocolate Peppermint Bark

(by Shirley McNevich)

1 or 2 tsp. peppermint extract (optional)--only use if you like a lot of peppermint flavor
1 cup crushed peppermint candy canes
2lbs. good quality white chocolate

Line a jelly roll pan with wax paper. In a double boiler add the white chocolate--cook/stir until melted (if you feel comfortable melting the chocolate in the microwave with a microwave safe bowl, that's fine too). Remove from heat--add the peppermint flavoring and 1/2 cup of the crushed candy canes--stir to mix. Pour the mixture into the jelly roll pan, then sprinkle the other 1/2 cup of crushed candy canes evenly over the top. Cool to room temperature, then refrigerate until firm. Remove from refrigerator--break into pieces.