Candy Cane Recipes

Santa's Victorian Candy Canes

Makes 6 medium sized Candy Canes

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Candy Cane Cookies

1/2 C. butter
1/2 C. shortening
1 C. confectioners sugar
1 egg
1 1/2 t. almond extract
1 t.. salt
2 1/2 C. flour
1/2  t. red food color
1/2 C. crushed peppermint candy
1/2 C. sugar

Heat oven to 375� F.  Thoroughly mix butter, shortening, confectioners sugar, egg and flavorings. Blend in flour and salt. Divide dough in half.  Blend food coloring into one half and add half of the crushed peppermint candy.

Shape 1 t. dough from each half into 4 inch rope. For smooth even ropes, roll them back and forth on lightly floured board. Place ropes side by side. Press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to form handle of cane.

Bake about 9 minutes or until set and very light brown. Mix remaining peppermint candy and sugar. Immediately sprinkle cookies with candy mixture. Remove from baking sheet and cool.

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Peppermint Balls

2 T. cream cheese
1 t.  milk
1/2 C. powdered sugar
2 T.  finely crushed peppermint candies
1 drop red food coloring
1 C. butter
1/2 C. powdered sugar
2 1/3 C. flour
1 t. vanilla

Combine cream cheese and  milk. Add 1/2 C. powdered sugar slowly. Stir in 2 T. crushed peppermint candy & food coloring, set aside for filling.

Cream butter and 1/2 C. powdered sugar.  Mix in vanilla, then flour. Knead dough into balls, make a deep well in center of each ball.  Fill with 1/4 t. of filling, shape a scant 1/4 t. of dough into a flat round, lay on top of filling; press gently to seal.

Place on ungreased cookie sheet, bake 350� F for 12 minutes.

Roll cookies while warm in a mixture of:
1/4 C. powdered sugar
6 T. finely crushed peppermint candies

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Peppermint Pretzel Canes

6 oz. vanilla flavor candy coating, cut into pieces
2 T. shortening
2/3 C. peppermint candy; finely crushed 
12 pretzel rods

Line cookie sheet with waxed paper.

Melt candy coating and shortening in a medium saucepan over low heat, stirring occasionally. Pour into 11 x 7 inch or other shallow baking pan. Carefully set baking dish in hot water to keep coating soft carefully, so that you do not to get any water in coating.

Sprinkle crushed peppermint candy over separate sheet of waxed paper. Roll pretzels in coating, allowing excess to drip off. Roll in crushed candy.

Place on lined cookie sheet; let stand until set.

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Easy Frozen Peppermint Cheesecake

1 1/4 C. chocolate wafer cookie crumbs (about 24 wafers)
1/4 C. sugar
1/4 C. margarine or butter, melted

Combine crumbs, sugar, and margarine. Press on bottoms and halfway up sides of two 9-inch springform pan or pie pan.

1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk (not evaporated milk)
1 C. crushed hard peppermint candy
Red food coloring, optional
2 C. whipping cream, whipped (or nondairy whipped topping)

In a large mixing bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk. Stir in crushed candy and food coloring if desired. Fold in whipped cream. Pour into prepared pan, and cover. Freeze 6 hours or until firm. Garnish as desired.

Yield: Two 9" pies.

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Holiday Mints

2 C. powdered sugar
2 T. butter
1 egg white
1/2 t. mint flavoring

Mix powdered sugar and butter together.  Add egg white and flavoring, as well as any food coloring desired. Mix well, adding extra powdered sugar if needed to make a soft dough. Roll into balls the size of large marbles and press with a fork to flatten and add ridges.

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Peppermint Meringue Kisses

2 egg whites
1/4 . salt
3/4 C. sugar
1/2 t.  vanilla extract
1/4 t. peppermint flavoring
1/2 C.  miniature chocolate chips
4 T. finely chopped peppermint candy
red or green food coloring (optional)

Beat egg whites and salt at high speed until stiff but not dry. Add sugar gradually. Beat 5 minutes or longer until very stiff. Fold in vanilla, chocolate chips and peppermint. Add drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet. Bake at 250� F. for 45 minutes.

Makes about 6 dozen.

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Santa's Favorite Cane Cookies

1 C.  butter
1/2 C.  powdered sugar
1 t. vanilla extract
1/2 t.  salt
2 C. flour
1/4 t. baking powder
Peppermint frosting (see recipe below)

Preheat oven to 350� F..

Cream butter. Add sugar gradually. Blend in vanilla, salt, flour and baking powder. Shape level teaspoonfuls of dough into pencil-like strips. Turn one end to resemble a cane and place on greased cookie sheet. Bake in preheated oven about 10 minutes. Remove to cool on racks.

Peppermint frosting

3 T.  whipping cream, about
1 1/2 C.  powdered sugar
1 t.  vanilla extract
1/4 t. peppermint extract
Red food coloring

Add enough cream to sugar to make frosting of spreading consistency. Add vanilla and peppermint. Divide frosting into two equal parts. Color one part red.

Meanwhile, prepare peppermint frosting. Use to decorate the cooled cookie canes with alternate stripes of red and white.

Makes about 6 dozen cookies.

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