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                                                                  Candy Canes
                                                                   30 m
                                                                  Ingredients
                                                                  • Yes No 5 a little sugar
                                                                  • Yes No 3 40 gram tbsp vinegar
                                                                  • Yes No 1 250 gram cup water
                                                                  • Yes No essential oils, assorted flavors
                                                                  • Yes No food color paste, assorted colors
                                                                  • Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
                                                                  • Start with 2 pieces of colored sugar. I used red and green. Pull them into a rectangular shape that is about 1 1/2-inches wide by 3-inches long and 1/2-inch thick. Place the pieces side-to-side and let them stick together on the long side. Place a piece of white sugar that is about 1/2-inch wide by 3-inches long and 1/2-inch thick in the middle. Close the red and green around it. Roll it and twist it while pulling it. When it gets to the desired thickness, use a scissor to cut the length and shape into a cane. Allow to cool completely. The white is inside and will become apparent when eaten.
                                                                  • Jacques? tips: Vinegar keeps the sugar from crystallizing. You will not taste the flavor. It serves as an acid in this recipe. Sometimes candy cane recipes contain corn syrup, which makes the sugar very dry and very hot. Adding corn syrup makes it more difficult to work with the sugar at home. Remember, the sugar is at 320 degrees F, and that will burn you. The ideal work surface is a silpat placed over cool marble or granite. If you do not have marble or stone, use wood. It is a good idea to use gloves to help protect your hands from the heat and to prevent burning.
                                                                  • I use a special sugar box that includes a special heat source, If you don?t have one, you can work in front of the oven. Set the oven to 300 degrees F. Open the oven door and place the silpat on the oven door. It provides a similar effect to the sugar box heater.
                                                                  Yields: 12candy canes, depending on t
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 30 minutes
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                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 tsp peppermint flavoring
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 3/4 cup lt, corn syrup
                                                                  • Yes No 3/4 tsp red vegetable coloring
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • The sugar, water, syrup, and cream of tartar you combine and heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but don't stir, please, until each lot is 280F.
                                                                  • Add 1/2 ts peppermint to each lot and add the coloring to one, the other not: place on an enamel or marble table to cool. (First oiling the table, as a general rule).
                                                                  • Like taffy you stretch and pull and form into ropes of red and white, now twist them around again and again. And form them into your cane. Now on an oiled surface you allow them to harden
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                                                                  Candy cane cookies. Scroll down to see more holiday cookie recipes.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 10 oz cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times. Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended. Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough. Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies. More Holiday Cookie Recipes Holiday Cookie Decorating Cookie Recipes Index Candy Recipes Christmas Recipes Index
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                                                                  This delicious cocktail, perfect for the holiday season, is courtesy of Charles Corpion from The Four Seasons.

                                                                  Ingredients
                                                                  • Yes No 1 candy cane
                                                                  • Yes No 2 oz strawberry vodka
                                                                  • Yes No 4 dash white creme de menthe
                                                                  • Yes No 2 1/2 oz cranberry juice
                                                                  • Yes No ice cube
                                                                  • 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.
                                                                  Yields: 1cocktail
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                                                                  My grandmother always made these at Christmastime and said her mother did, too. The soft and chewy canes have a great minty flavor. They're especially nice because the whole family can pitch in to prepare them.

                                                                  Ingredients
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 3/4 tsp peppermint extract
                                                                  • Yes No 1 tsp red food coloring
                                                                  • In a large heavy saucepan over low heat, cook sugar, corn syrup, water and cream of tartar until sugar dissolves, stirring frequently. Increase heat to medium and cook until candy thermometer reads 265 degrees F (hard-ball stage), stirring occasionally. Remove from the heat; add extract. Pour half into a buttered 15-in. x 10-in. x 1-in. pan. Add food coloring to remaining mixture; mix well. Pour into another buttered 15-in. x 10-in. x 1-in. pan. Cool 5 minutes or until cool enough to handle. Butter fingers; quickly pull half of the white or red at a time until firm but pliable (the white portion will have a milky color). When taffy is ready for cutting, pull into a 1/4-in. rope. Cut into 6-in. pieces. Twist red and white pieces together; form into canes. Place on waxed paper-lined baking sheets. Cool.
                                                                  Cuisine:YesNoportuguese
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                  These festive cookies have a rich almond flavor and a pretty sprinkling of peppermint. Their candy cane shape makes them especially appealing— it wouldn't be Christmas at my house without them!

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No red food coloring
                                                                  • Yes No 1/2 cup crushed peppermint candy canes
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extract. Combine flour and salt; gradually add to creamed mixture and mix well.
                                                                  • Divide dough in half; add 6-7 drops of food coloring to one half. Shape tablespoonfuls of each color of dough into 4-in. ropes. Place ropes side by side; lightly press ends together and twist. Place on ungreased baking sheets; curve to form canes.
                                                                  • Bake at 375° for 9-12 minutes or until lightly browned. Combine crushed candy canes and sugar; immediately sprinkle over cookies. Cool for 2 minutes before removing from pans to wire racks to cool completely. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
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                                                                  Guests will have a merry time munching these mild mint cookies. The cute crunchy candy canes are easy to form once you color the dough - just roll into ropes and twist together.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp peppermint extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No green and red food coloring
                                                                  • In a bowl, cream butter, shortening and sugars. Beat in milk, egg and extracts. Gradually add flour and salt. Set aside half of the dough. Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other. Wrap dough separately in plastic wrap. Refrigerate for 1 hour or until easy to handle.
                                                                  • Roll 1/2 teaspoonfuls of each color of dough into 3-in. ropes. Place each green rope next to a white rope; press together gently and twist. Repeat with red ropes and remaining white ropes. Place 2 in. apart on ungreased baking sheets. Curve one end, forming a cane. Bake at 350° for 11-13 minutes or until set. Cool for 2 minutes; carefully remove to wire racks. Yield: about 6 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 55 minutes
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                                                                  These two-toned cookies, delicately flavored and with a soft, buttery texture, are especially fun for children to make because the dough is shaped by hand, just like modeling clay.

                                                                  Ingredients
                                                                  • Yes No ½ cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No ¼ tsp almond extract
                                                                  • Yes No 2 tsp red food coloring
                                                                  • Yes No cup all purpose flour
                                                                  • Yes No ½ cup butter
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No ¼ tsp almond extract
                                                                  • Yes No cup all purpose flour
                                                                  • Preheat an oven to 425° F.
                                                                  • To make the red dough: In a bowl, using an electric mixer on medium speed, beat the butter until soft and creamy. Slowly beat in the sugar, and when it is fully incorporated, beat in the egg yolk, almond extract, and food coloring until well blended. Beat in the flour until well blended. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
                                                                  • To make the plain dough: Repeat the process for the red dough, omitting the food coloring. Shape into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
                                                                  • Tear off a walnut-sized piece of red dough, and using the palms of your hands, roll it out on aluminum foil to form a rope about ¼ inch in diameter and 5 inches long. Do the same with the plain dough. Twist the ropes together and then bend the top into a curve to make a candy cane. Place on an ungreased baking sheet about 1 inch apart. Repeat until all the dough is used. Bake for about 8 minutes, or until lightly browned on the bottom.
                                                                  • Transfer the cookies to a wire rack to cool. To store, pack in an airtight container in single layers, separated by waxed paper.
                                                                  Yields: 30cookies
                                                                  • Total Time: 2 hours
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                                                                  Peppermint ice cream makes this beverage taste—and look—more like a dessert than a punch! "I've mixed the sipper many times for ladies' lunches and buffets," shares Neva Schnauber of T. Collins, Colorado. "It's a great way to start a gathering." For a fun garnish, Neva adds, you can hang mini candy canes around the punch bowl and cups.

                                                                  Ingredients
                                                                  • Yes No 2 10 oz strawberry jelly
                                                                  • Yes No 2 liter lemon-lime soda
                                                                  • Yes No 2 qt peppermint ice cream
                                                                  • Yes No miniature candy cane
                                                                  • In a large saucepan, melt jelly with 2 cups soda. Chill the jelly mixture and remaining soda. Just before serving, place 6 cups ice cream in a punch bowl. Gently stir in jelly mixture. Add remaining soda. Add remaining ice cream by scoopfuls. Garnish with candy canes if desired. Yield: 3-1/2 quarts.
                                                                  Yields: 14servings
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
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                                                                  I bake dozens of different kinds of Christmas cookies to give to family and friends. I came up with this recipe when I had leftover candy canes I wanted to use up. The snowballs are dipped in a white candy coating, then into crushed peppermint candy. -Debby Anderson Stockbridge, Georgia

                                                                  Ingredients
                                                                  • Yes No 2 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 cup chopped pecan
                                                                  • Yes No 8 oz white candy coating
                                                                  • Yes No 1/3 cup crushed peppermint candy
                                                                  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Stir in pecans. Refrigerate for 3-4 hours or until easy to handle.
                                                                  • Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 18-20 minutes or until lightly browned. Remove to wire racks to cool.
                                                                  • In a microwave, melt candy coating, stir until smooth. Dip the top of each cookie into the candy coating; allow excess to drip off. Dip into peppermint candy. Place on waxed paper; let stand until set. Yield: 5 dozen.
                                                                  Cuisine:YesNogeorgia
                                                                  Yields: 30servings
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                                                                  To complete the meal, Bissy assembles festive Candy Cane Parfaits. "No one ever guesses that five ingredients are all it takes to make these layered holiday desserts," she shares. A sprinkling of crushed candy canes is the refreshing final touch to the single-serving sweets.

                                                                  Ingredients
                                                                  • Yes No 2 cup milk
                                                                  • Yes No 1 3.9 oz instant chocolate pudding mix
                                                                  • Yes No 24 chocolate creamed filled sandwich cookies
                                                                  • Yes No 1 8 oz carton frozen whipped topping
                                                                  • Yes No 3 candy cane
                                                                  • In a bowl, beat milk and pudding mix on low speed for 2 minutes. Divide half of the cookie crumbs among six parfait glasses. Layer with half of the pudding and whipped topping. Repeat cookie and pudding layers. Dollop with remaining whipped topping; sprinkle with candy canes. Yield: 6 servings.
                                                                  Cuisine:YesNofrench
                                                                  Yields: 6servings
                                                                  • Total Time: 15 minutes
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                                                                  These red-and-white striped treats get lots of compliments for their cute looks and minty taste. The seasonal confections are easy to make and so light that they melt in your mouth! —Anne Lindway of Indianapolis, Indiana

                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No red paste food coloring
                                                                  • In a large bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract.
                                                                  • Cut a small hole in the corner of a pastry bag; insert star tip #21. On the inside of the bag, brush three evenly spaced 1/4-in. strips of red food coloring from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue.
                                                                  • Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 50 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                    Star

                                                                  This pepperminty cheesecake says "Christmas" at first sight and first bite. The recipe earned me a dairy producer's scholarship. Now, it regularly wins compliments at seasonal parties and teas.

                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup chocolate wafer crumbs
                                                                  • Yes No 1/3 cup butter
                                                                  • Yes No 2 tbsp sugar, granulated
                                                                  • Yes No 3 8 oz Philadelphia Brand cream cheese
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 3 tbsp all purpose flour
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 8 oz cup sour cream
                                                                  • Yes No 2 tbsp white baking chips
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No paste food coloring
                                                                  • Yes No peppermint candy and whipped topping
                                                                  • Combine the first three ingredients; press onto the bottom of a 9-in. springform pan. Chill. In a bowl, beat cream cheese and sugar until smooth; add flour and mix well. Add the eggs, one at a time, beating just until blended. Stir in sour cream. Set aside.
                                                                  • In a small saucepan over low heat, melt vanilla chips. Remove from the heat. Add 1/4 cup cream cheese mixture, extract and a few drops of food coloring; mix well. Pour half of the remaining cream cheese mixture over crust. Top with half of the peppermint mixture; swirl with a knife. Repeat layers.
                                                                  • Bake at 325° for 35-40 minutes longer or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan; cool 1 hour longer.
                                                                  • Refrigerate overnight. Just before serving, remove sides of pan. Garnish with crushed candy and whipped topping if desired. Refrigerate leftovers. Yield: 12-16 servings.
                                                                  Cuisine:YesNophiladelphia
                                                                  Yields: 14servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 40 minutes
                                                                  • Total Time: 1 hour 10 minutes
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                                                                    philadelphia
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                                                                    Philadelphia Brand
                                                                  Ingredients
                                                                  • Yes No 1 1/2 cup sugar, granulated
                                                                  • Yes No 2 stick butter
                                                                  • Yes No 3 tbsp water
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 12 oz cup semisweet chocolate chip
                                                                  • Yes No 3/4 cup coarsely chopped peppermint candy canes
                                                                  • Line a 13 x 9-in. baking pan with foil, letting foil extend about 2 in. above ends of pan. Lightly coat foil with nonstick spray.
                                                                  • In a heavy-bottom medium saucepan over medium heat, bring sugar, butter, water and corn syrup to a boil. Boil without stirring until a candy thermometer registers 300°F to 310°F. (Or drop a small amount into ice water. When mixture forms a brittle mass that snaps easily when pressed between fingers, it’s ready.) Off heat, stir in vanilla (be careful, it splatters).
                                                                  • Pour into prepared pan. Wait 2 minutes, then sprinkle evenly with chocolate chips. When chips become shiny, about 2 minutes, spread over toffee. Sprinkle with chopped candy cane.
                                                                  • Refrigerate at least 2 hours until cold. Lift foil by ends onto a cutting board; break toffee in bite-size pieces.
                                                                  • Store: Refrigerator or airtight at cool room temperature 1 month
                                                                  Yields: 2
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
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                                                                  Peppermint buttercream is sandwiched between homemade chocolate cookies; then the sandwiches are rolled in crushed candy canes.

                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup cocoa powder, unsweetened, dutch process
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 3/4 cup unsalted butter
                                                                  • Yes No 3/4 tsp peppermint extract
                                                                  • Yes No 2 drop red food coloring
                                                                  • Yes No 1/2 cup crushed hard peppermint candies
                                                                    For cookies:
                                                                  • Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
                                                                  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of glass or hands, flatten each ball to 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on sheet 5 minutes. Transfer chocolate cookies to racks and cool completely.
                                                                    For filling:
                                                                  • Using electric mixer, beat powdered sugar and butter in medium bowl until well blended. Add peppermint extract and 2 drops food coloring. Beat until light pink and well blended, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
                                                                  • Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). (Cookie sandwiches can be made ahead. Store in single layer in airtight container at room temperature up to 3 days or freeze up to 2 weeks.)
                                                                  Cuisine:YesNodutch
                                                                  Yields: 18sandwich cookies
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                                                                  Christmas Favorite Candy Cane shaped cookies

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Heat oven to 375 degrees.
                                                                  • Mix shortening, confectioners' sugar, egg and flavorings thoroughly.
                                                                  • Measure flour by dipping method or sifting.
                                                                  • Mix flour and salt; stir into shortening mixture.
                                                                  • Divide dough in half.
                                                                  • Blend food coloring into one half.
                                                                  • Roll a 4" strip (using 1 tsp dough) from each color.
                                                                  • For smooth even strips roll them back and forth on a lightly floured surface.
                                                                  • Place strips side by side, press lightly together and twist like a rope. For best results, complete cookies one at a time. If all the dough of one color is shaped first, strips become too dry to twist.
                                                                  • Place on ungreased baking sheet.
                                                                  • Curve top to form handle of cane.
                                                                  • Bake about 9 minutes until lightly browned.
                                                                  • While still warm, remove from baking sheet with spatula and sprinkle with sugar.
                                                                  Yields: 36
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 40 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
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                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Plan ahead...needs to chill. Guests will have a merry time munching these mild mint cookies. The cute crunchy canes are easy to form once you color the dough--just roll into ropes and twist together.

                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp peppermint extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No green food coloring
                                                                  • Yes No red food coloring
                                                                  • In a bowl, cream butter, shortening and sugars.
                                                                  • Beat in milk, egg and extracts.
                                                                  • Gradually add flour and salt.
                                                                  • Set aside half of the dough.
                                                                  • Divide remaining dough in half; add green food coloring to one portion and red food coloring to the other.
                                                                  • Wrap dough separately in plastic wrap.
                                                                  • Refrigerate for 1 hour or until easy to handle.
                                                                  • Roll ½ teaspoonfuls of each color of dough in to 3-inch ropes.
                                                                  • Place each green rope next to a white rope; press together gently and twist.
                                                                  • Repeat with red ropes and remaining white ropes.
                                                                  • Place 2 inches apart on ungreased baking sheets.
                                                                  • Curve one end, forming a cane.
                                                                  • Bake at 350° for 11-13 minutes or until set.
                                                                  • Cool for 2 minutes; carefully remove to wire racks.
                                                                  • (Recipe courtesy: Taste of Home's Quick Cooking Magazine).
                                                                  Yields: 72
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Total Time: 47 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  The peppermint/sugar mixture on top of these cookies are a nice finishing touch.

                                                                  Ingredients
                                                                  • Yes No 1 cup vegetable shortening
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/2 cup crushed peppermint candy
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Heat oven to 375 degrees.
                                                                  • Mix the crushed peppermint candy and granulated sugar together and set aside.
                                                                  • Mix shortening, sugar, egg and flavorings together.
                                                                  • Add flour and salt and mix.
                                                                  • Divide dough in half.
                                                                  • Add food coloring to one half and mix well.
                                                                  • Make one cookie at a time by: Rolling a 4" strip (use about 1 tsp of dough) from each color.
                                                                  • Place strips side-by-side, press lightly together and twist like a rope.
                                                                  • Place on ungreased baking sheet.
                                                                  • Curve top down to form handle of the cane.
                                                                  • Bake about 9 minutes.
                                                                  • Remove from baking sheet.
                                                                  • While still warm sprinkle with the candy/sugar mixture.
                                                                  Yields: 48
                                                                  • Prep Time: 15 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 24 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle

                                                                  Candy cane cookies are made with food coloring, vanilla, butter, and pepermint extract.

                                                                  Ingredients
                                                                  • Yes No 3 1/2 cup all purpose flour
                                                                  • Yes No 1 1/4 10 oz cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Into a mixing bowl, measure flour, butter, confectioners' sugar, vanilla, salt, and egg. Beat with hand-held electric mixer at low speed until mixture is well blended, scraping bowl a few times. Set aside half of the cookie dough. Into remaining dough in bowl, knead in red food coloring and peppermint extract until well blended. Preheat oven to 375°. On a lightly floured surface, using hands, take 1 teaspoonful of plain dough and roll into a 4-inch rope. Repeat, using tinted dough. Place the ropes side-by-side and gently twist together. Pinch ends lightly to seal. Curve one end to form candy cane. Move cookie to ungreased baking sheets with a spatula. Repeat with remaining dough. Bake cookies at 375° for 10 minutes, or until lightly browned around edges. Remove to racks with a spatula; let cool. Store in tightly covered container for up to 1 week. Makes about 4 dozen candy cane cookies. More Holiday Cookie Recipes Holiday Cookie Decorating Cookie Recipes Index Candy Recipes Dessert Recipes Index Cake Recipes Pie Recipes Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    slow cook
                                                                  Candy Cane Cookies
                                                                   1 h 10 m
                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 2 tsp almond extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 24 piece round peppermint candy
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No chocolate
                                                                  • Preheat oven to 375 degrees F.
                                                                  • In a mixer bowl or by hand, cream butter and confectioners' sugar until light and fluffy, about 2 to 3 minutes. Beat in egg, almond extract, vanilla, and salt. Blend flour into mixture in several additions, beat until just combined.
                                                                  • Remove half the dough from the bowl. Blend red food coloring into the half remaining in the bowl until the coloring is even. Cover dough a kitchen towel to keep it from drying out as you work. Use a floured teaspoon to measure 1 teaspoon each of white and red dough for each cookie. Roll into 4-inch ropes on a lightly floured surface. Place a red and white rope side-by-side, press together lightly and twist to form a spiral. Place on ungreased cookie sheet. Curve top down to form handle of a candy cane. Bake until set, about 9 minutes. While the cookies are baking, put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix the candy with the sugar. Place cooling rack over shallow pan. Immediately remove cookies from cookie sheet and gently place onto cooling rack. Sprinkle with candy/sugar mixture.
                                                                  • Optional: Cool cookies, drizzle with melted chocolate, and add more candy mixture on top of chocolate.
                                                                  Yields: 12cookies
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Inactive Time: 20 minutes
                                                                  • Total Time: 1 hour 10 minutes
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
                                                                    blend
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    melt
                                                                    Supplies:
                                                                  • Yes No
                                                                    resealable plastic bag

                                                                  When I was young, these sugar cookies were a Christmas staple. But sometimes things you loved when you were a kid don’t live up to your adult standards. Well, this Betty Crocker classic has busted through the child-adult taste barrier. Make the kids roll these out, and then eat them yourself. This recipe was featured as part of our Holiday Cookies photo gallery.

                                                                  Ingredients
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 8 oz stick unsalted butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 large egg
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No sugar, granulated
                                                                  • Heat the oven to 375°F and arrange a rack in the middle.
                                                                  • Combine the flour and salt in a medium bowl; set aside.
                                                                  • In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar on low speed until combined. Increase the speed to high and beat until light in color and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add the egg, almond extract, and vanilla extract and beat on medium speed to combine (the mixture may look curdled). Turn the mixer off, add the reserved flour mixture, and mix on low speed until the dough just clumps around the paddle.
                                                                  • Divide the dough in half. Leave half in the mixing bowl and transfer the other half to a small bowl. Add the food coloring to one half of the dough and knead with a rubber spatula until the coloring is evenly incorporated.
                                                                  • Lightly flour a work surface. Pull 12 teaspoon-sized pieces from the red dough, then repeat with the uncolored dough. Using the palms of your hands, roll one piece of red dough into a 4-inch-long rope, dusting the work surface with flour as needed. Repeat with a piece of uncolored dough. Place the two ropes side by side and twist them together. Place on an ungreased baking sheet, curving the top of the cookie to form the hook of a candy cane (alternatively, shape into a wreath round). Repeat rolling and twisting with the remaining pieces of dough.
                                                                  • Bake until lightly browned on the bottom, about 9 minutes. Immediately transfer to a wire rack, sprinkle with granulated sugar, and cool completely. Repeat steps 5 and 6 with the remaining dough.
                                                                  Yields: 12cookies
                                                                  Yes No
                                                                  By:
                                                                    Steps:
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    dust
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 8 oz white chocolate
                                                                  • Yes No 8 oz dark chocolate
                                                                  • Yes No 4 tbsp candy cane
                                                                  • Place chocolate in pyrex measuring cup.
                                                                  • Microwave on med - high for 30 second intervals.
                                                                  • Once chocolate is melted, add crushed candy canes.
                                                                  • Pour it (thinly) onto a cookie sheet.
                                                                  • Freeze for up to 30 minutes.
                                                                  • Break up into small peices.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    freeze
                                                                  Ingredients
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 1/2 cup vegetable shortening
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/2 cup crushed peppermint candy
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Heat oven to 375 degrees.
                                                                  • Mix thoroughly butter, shortening, confectioners' sugar, egg and flavorings. Blend in flour and salt.
                                                                  • Divide dough in half; blend food color into one half.
                                                                  • Shape 1 teaspoon 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 candy and granulated sugar.
                                                                  • Immediately sprinkle cookies with candy mixture; remove from baking sheet.
                                                                  • About 4 dozen cookies
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                  Ingredients
                                                                  • Yes No 1/2 cup light corn syrup
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup crushed candy cane
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 tsp pure vanilla extract
                                                                  • Yes No 1 tsp baking soda
                                                                  • In a round 1-1/2 quart microwave safe dish, combine corn syrup and sugar. Stir well until blended. Microwave on high for 4 minutes. Stir mixture (if using nuts instead of candy canes, stir nuts in now). Microwave on high 4-5 minutes or until light brown. Stir in butter and vanilla-blend well. Microwave on high 1-2 minutes. Add baking soda-stir lightly until foamy. Quickly pour onto lightly greased baking sheet (you can use Pam or shortening). Pour crushed candy canes over brittle while warm and press lightly onto surface. Let cool.
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    grease
                                                                    Equipment:
                                                                  • Yes No
                                                                    pam
                                                                    Brands:
                                                                  • Yes No
                                                                    Pam

                                                                  Scroll down to see more coffee cake recipes.

                                                                  Ingredients
                                                                  • Yes No 2 active dry yeast
                                                                  • Yes No 1/2 110 degrees cup water 105 to
                                                                  • Yes No 1 1/4 cup buttermilk (1% fat)
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 1 1/2 cup chopped dried apricots
                                                                  • Yes No 1 1/2 cup chopped maraschino cherry
                                                                  • Yes No glaze:
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 2 tsp pure vanilla extract
                                                                  • Yes No water
                                                                  • Dissolve yeast in warm water in large mixing bowl. Add buttermilk, sugar, butter, eggs, baking powder, salt and 2 1/2 cups of the flour. Beat with electric hand-held mixer on low speed for about 1 minute. Beat on medium speed 2 minutes, scraping bowl from time to time. Stir in enough remaining flour to make dough easy to handle. Grease 3 baking sheets. Turn dough onto well-floured surface; gently knead about 5 minutes or until smooth and elastic, adding more flour if necessary. Dough will be slightly sticky. Divide dough into 3 equal portions. Roll one part into rectangle, 15x9 inches. Place rectangle on cookie sheet. In a bowl, combine chopped apricots and chopped cherries. Spread 1/3 of the fruit mixture in a strip about 2 inches wide down center of rectangle. Make cuts in dough at 1/2-inch intervals on both 15-inch sides almost to the filling. Fold the strips over filling, overlapping them in center. They will look almost braided once they are baked. Carefully stretch dough to about 22 inches long and curve one end to form top of cane. Repeat with remaining 2 parts of dough. Cover and let rise in warm place for about 1 hour. Bake at 375° for 20 to 25 minutes, or until lightly browned. Drizzle vanilla glaze over warm coffee cakes. Vanilla Glaze Mix 1 cup confectioners' sugar with 1 tablespoon vanilla; add water, a teaspoon at a time, to desired consistency. Spread over warm coffee cake. More Coffee Cake Recipes Apple Streusel Coffee Cake Crumb Cake with Cinnamon Topping Strawberry Coffee Cake Easy Streusel Coffee Cake Coffee Cake with Orange Topping Yogurt Coffee Cake Peanut Butter Coffee Cake Jam Swirl Coffee Cake Spiced Coffee Cake with Raisins Coffee Cake with Raisins and Pecans Blueberry Coffee Cake Strawberry Rhubarb Coffee Cake Sour Cream Coffee Cake Coffee Cake with Cinnamon Topping Mississippi Coffee Cake Pineapple Coffee Cake Sweet Potato Coffee Cake Coffee Cake Recipes Sweet Rolls Muffins Quick Bread Recipes Cake Recipes Bread Recipes Index Cakes, Pies, Desserts Slow Cooker Recipes | Casseroles | Main Recipe Index Weekly Crockpot Recipe Newsletter
                                                                  Cuisine:YesNomississippi
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    glaze
                                                                  • Yes No
                                                                    bread
                                                                  • Yes No
                                                                    slow cook
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute
                                                                  Ingredients
                                                                  • Yes No 3 candy cane
                                                                  • Yes No 1/2 vodka
                                                                  • Yes No 1 1/2 cup cranberry vodka
                                                                  • Yes No 1/4 cup orange liqueur
                                                                  • Yes No 2 cup macerated cherries
                                                                  • Yes No 2 qt cranberry juice
                                                                  • Yes No 2 tbsp grenadine
                                                                  • Yes No ice cube
                                                                  • Add all the ingredients to a large bowl filled with ice. Ladle into glasses and enjoy.
                                                                  • Prep Time: 10 minutes
                                                                  • Total Time: 10 minutes
                                                                    Equipment:
                                                                  • Yes No
                                                                    grand marnier
                                                                    Brands:
                                                                  • Yes No
                                                                    Grand Marnier
                                                                  Ingredients
                                                                  • Yes No 1 shot vanilla rum
                                                                  • Yes No 1 shot white chocolate liqueur
                                                                  • Yes No 1 shot peppermint schnapps
                                                                  • Yes No candy cane, garnish
                                                                  • Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.
                                                                  Yields: 1serving
                                                                  • Prep Time: 5 minutes
                                                                  • Total Time: 5 minutes
                                                                    Equipment:
                                                                  • Yes No
                                                                    godiva
                                                                    Brands:
                                                                  • Yes No
                                                                    Godiva
                                                                  Ingredients
                                                                  • Yes No 3 egg white
                                                                  • Yes No 1/2 tsp cream of tartar
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 tsp peppermint extract
                                                                  • Yes No red paste food coloring
                                                                  • In a large mixing bowl, beat egg whites until foamy. Add cream of tartar; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff peaks form and sugar is dissolved, about 6 minutes. Beat in peppermint extract.
                                                                  • Cut a small hole in the corner of a pastry bag; insert star tip #21. On the inside of the bag, brush three evenly spaced 1/4-in. strips of red food coloring from the tip to three-fourths of the way to the top of the bag. Carefully fill bag with meringue.
                                                                  • Pipe 3-in. candy canes onto parchment-lined baking sheets. Bake at 225° for 25 minutes; rotate baking sheets to a different oven rack. Bake 25 minutes longer or until firm to the touch. Turn oven off; leave cookies in oven with door ajar for at least 1 hour or until cool. Yield: 4 dozen.
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    bake
                                                                    Equipment:
                                                                  • Yes No
                                                                    star
                                                                    Brands:
                                                                  • Yes No
                                                                    Star

                                                                  Kids of all ages will want to pitch in when it comes time to roll the ropes of colored dough for these cute candy canes. Peppermint extract carries the flavor on through, so the cookies taste as good as they look.

                                                                  Ingredients
                                                                  • Yes No 1/2 refrigerated sugar cookie dough
                                                                  • Yes No 2 tbsp all purpose flour
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • In a large bowl, beat the cookie dough, flour and extract until smooth. Divide dough in half; mix food coloring into one portion.
                                                                  • Shape 1 teaspoon of white dough into a 6-in. rope. Shape 1 teaspoon of red dough into a 6-in. rope. Place ropes side by side; press together lightly and twist.
                                                                  • Place on an ungreased baking sheet; curve top of cookie to form handle of cane. Repeat with remaining dough, placing cookies 2 in. apart on baking sheets.
                                                                  • Bake at 350° for 8-10 minutes or until set. Cool for 2 minutes before carefully removing to wire racks. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake

                                                                  Make a cookie version of that iconic Christmas treat, the candy cane. The recipe even has the familiar peppermint flavor.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup brown sugar
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No red food coloring
                                                                  • Cream butter and sugars together; add egg yolks. Stir in extracts and set aside. Combine salt and flour; stir into sugar mixture. Divide dough in 2 equal portions and tint one portion red. Remove one tablespoon of dough from each bowl. On a very lightly floured surface, shape each tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl. Place candy canes on an ungreased baking sheet, about one inch apart; bake at 350° for 8 minutes. Do not brown. Let cool on baking sheet.
                                                                  • Packaging Instructions: Make one of these adorable bags for each guest at your cookie exchange party to carry home samples from the party. Cut a 3 1/2" x 5 1/2" piece from card stock for a pocket; glue sides and bottom of the pocket to the front of a decorative lunchsize paper bag. Trace this gingerbread man and heart pattern onto tracing paper. Use the patterns to cut one gingerbread man from card stock, 2 hearts from fabric and one heart from batting. Glue the gingerbread man to white card stock; leaving a 1/4" border, use decorative-edge craft scissors to cut out gingerbread man.
                                                                  • Glue batting heart between 2 fabric hearts. Glue the heart to the gingerbread man. Use a fine-point marker to draw a face and a red colored pencil to draw cheeks on the gingerbread man. Draw a black zigzag line along the edges of the pocket. Cut a 3" x 4 1/2" card from red & white striped decorative paper. Matching bottom edges, glue it to a blank 3" x 5" card; write desired recipe on the card, then tuck it into the pocket. Fill the bag with treats. Fold the top of the bag 1" to the wrong side. Punch two holes at the top center of the bag through the fold. Use a strand or 2 of raffia to tie the bag closed.
                                                                  • Tip: Remind each guest to bring copies of her cookie recipe to share. Everyone can tuck their favorite recipes in the handy pocket on the take-home cookie sacks that they'll fill at your party.
                                                                  Yields: 12.
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    tie
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP
                                                                  Ingredients
                                                                  • Yes No 4 2 oz vanilla bark coating squares
                                                                  • Yes No green food coloring paste
                                                                  • Yes No 12 large candy cane
                                                                  • Yes No toppings, holiday sprinkles, colored sugars
                                                                  • Stir together melted chocolate coating and desired amount of paste. (We used a wooden pick dipped once in food coloring paste to tint chocolate coating.) Dip ends of candy canes 2 to 3 inches into coating; let excess drip off. Sprinkle immediately with desired toppings, and dry on a wire rack.
                                                                  Cuisine:YesNosouthern
                                                                  Yields: 12candy canes
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    sprinkle
                                                                    Supplies:
                                                                  • Yes No
                                                                    wooden pick

                                                                  The rich flavor of chocolate combines so well with peppermint. This is the perfect drink to sip while trimming the tree.

                                                                  Ingredients
                                                                  • Yes No 4 cup milk
                                                                  • Yes No 3 1 oz semisweet chocolate
                                                                  • Yes No 4 peppermint candy canes
                                                                  • Yes No 1 cup cream
                                                                  • Yes No 4 small peppermint candy canes
                                                                  • In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.
                                                                  Yields: 4(1 cup) servings
                                                                  • Prep Time: 5 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 15 minutes
                                                                  Yes No
                                                                  By:
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                                                                  Holiday cookies shaped like candy canes and decorated with crushed peppermint candy.

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 1/2 tsp almond extract
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1/2 cup crushed peppermint hard candies
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Preheat oven to 375 degrees F (190 degrees C).
                                                                  • In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt.
                                                                  • Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane.
                                                                  • Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
                                                                  Yields: 12
                                                                  • Prep Time: 40 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 60 minutes
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                                                                  Great Christmas cookie!

                                                                  Ingredients
                                                                  • Yes No 1 cup margarine
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp peppermint extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/2 tsp red food coloring
                                                                  • Yes No 1/2 cup peppermint candy canes
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • In a large bowl, cream together the margarine, white sugar and confectioners' sugar. Beat in the egg, vanilla and peppermint extracts. Combine the flour and salt; stir into the creamed mixture until well blended. Cover or wrap dough and chill for at least one hour.
                                                                  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Divide dough into halves. Color one half red by mixing in the food color. Roll a small amount of each dough into a 2 inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto prepared cookie sheets.
                                                                  • Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining white sugar. Roll hot cookies in the sugar mixture.
                                                                  Yields: 12
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 9 minutes
                                                                  • Total Time: 45 minutes
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                                                                  This holiday cake recipe is as tasty as it is stunning. For a shortcut version, start with a store-bought angel food cake.

                                                                  Ingredients
                                                                  • Yes No 1 cup pastry flour
                                                                  • Yes No 1 3/4 cup sugar, granulated
                                                                  • Yes No 12 egg white
                                                                  • Yes No 1 tsp cream of tartar
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 8 oz peppermint candy canes
                                                                  • Yes No 2 cup heavy whipping cream
                                                                  • Preheat oven to 325°. Sift together flour and 3/4 cup sugar. Sift again and set aside.
                                                                  • In a large bowl or standing mixer, beat egg whites until foamy. Add cream of tartar and salt. Beat until soft peaks form. Add 3/4 cup sugar and the vanilla and almond extracts. Continue beating until egg whites are firm but not dry.
                                                                  • Sift one-third of the flour-sugar mixture onto the egg whites and, with a rubber or silicone spatula, gently fold the mixture into the egg whites. Add remaining flour in two batches, folding gently after each addition. Turn batter into an ungreased 10-inch tube pan and bake until browned and firm to the touch, 50 to 60 minutes.
                                                                  • Invert cake (in pan) on a cooling rack for at least an hour. When completely cool, run a long, thin, sharp knife between cake and pan to loosen, and remove cake.
                                                                  • Put candy canes in a large sealable plastic bag. Crush them into small pieces with a meat pounder, rolling pin, or the bottom of a small frying pan. Sift crushed candy with a fine-mesh strainer and reserve candy dust for another use (see Notes). Set crushed candy aside.
                                                                  • In a large bowl, beat cream with remaining 1/4 cup granulated sugar until soft peaks form. Frost cake with whipped cream using a spatula to form swirls and peaks. Sprinkle frosted cake with crushed candy canes. (To get candy on the sides, hold your hand about 1 in. from the cake and gently toss crushed candy at the sides.) Serve immediately, using a serrated knife to cut slices.
                                                                  • Note: Nutritional analysis is per serving.
                                                                  Yields: 9servings
                                                                    Steps:
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                                                                    Supplies:
                                                                  • Yes No
                                                                    sealable plastic bag
                                                                  Candy Cane Cookies
                                                                   2 h 8 m
                                                                  Ingredients
                                                                  • Yes No 1 3/4 cup all purpose flour
                                                                  • Yes No 1/2 tsp baking powder
                                                                  • Yes No 1/2 tsp baking soda
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1 stick unsalted butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1 large egg
                                                                  • Yes No 2 tsp lemon juice
                                                                  • Yes No 3 drop red food coloring
                                                                  • Yes No 3 drop green food coloring
                                                                  • Preheat oven to 375 degrees F.
                                                                  • In a large bowl sift flour, baking powder, baking soda and salt together. Set aside.
                                                                  • Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated.
                                                                  • Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout.
                                                                  • Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes.
                                                                  • Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy!
                                                                  Yields: 10cookies
                                                                  • Prep Time: 60 minutes
                                                                  • Cook Time: 8 minutes
                                                                  • Inactive Time: 60 minutes
                                                                  • Total Time: 2 hours 8 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

                                                                  For an extra special candy during the holidays, try these candy canes. They will look extra special hanging on your Christmas tree.—Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 1 tsp butter
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 cup light corn syrup
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 1 tsp peppermint extract
                                                                  • Yes No 6 drop green food coloring
                                                                  • Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage).
                                                                  • Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes.
                                                                  • Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container. Yield: 16 canes.
                                                                  Yields: 16servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 25 minutes
                                                                  • Total Time: 50 minutes
                                                                    Steps:
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                                                                  Ingredients
                                                                  • Yes No 1 sugar cookie mix
                                                                  • Yes No 1/2 stick butter
                                                                  • Yes No 1 egg
                                                                  • Yes No 1/3 cup cream cheese
                                                                  • Yes No 1/2 cup all purpose flour
                                                                  • Yes No red food coloring
                                                                  • Yes No 1 1/2 tsp peppermint extract
                                                                  • Preheat oven to 325 degrees F.
                                                                  • In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
                                                                  Yields: 25cookies
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 12 minutes
                                                                  • Inactive Time: 10 minutes
                                                                  • Total Time: 47 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    serve

                                                                  A festive shape and Christmasy colors make this bread a hit at holiday time. Use cranberries for a zesty flavor, or substitute raisins or currants in you prefer.

                                                                  Ingredients
                                                                  • Yes No 5 1/2 cup all purpose flour
                                                                  • Yes No 2 1/4 oz active dry yeast
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 cup milk
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/4 cup butter
                                                                  • Yes No 2 egg
                                                                  • Yes No 2 tbsp grated orange peel
                                                                  • Yes No 1 1/2 cup raisin
                                                                  • Yes No 6 tbsp butter
                                                                  • Yes No 3/4 cup packed brown sugar
                                                                  • Yes No 1 1/2 tsp cinnamon, ground
                                                                  • Yes No 1 1/2 cup powdered sugar
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1 tbsp milk
                                                                  • In a large bowl, combine 2-1/2 cups flour, yeast and salt. In a small saucepan, heat the milk, sugar, water and butter until a thermometer reads 120°-130° (butter does not need to be melted). Pour into yeast mixture; add eggs and orange peel. Beat for 30 seconds, scraping bowl often. Beat on high for 3 minutes. Stir in cranberries and enough remaining flour to form a firm dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Divide into thirds. Roll one portion into a 12-in. x 9-in. rectangle. Spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle a third over the butter. Roll up from a long end. Cut into 11 rolls; arrange in a candy can shape on a large greased baking sheet. Repeat with remaining dough and filling. Cover and let rise until nearly doubled, about 30 minutes.
                                                                  • Bake at 350° for 18-23 minutes or until lightly browned. Cool on a wire rack. Combine glaze ingredients; drizzle over canes. Yield: 3 breads.
                                                                  Yields: 30servings
                                                                  • Prep Time: 35 minutes
                                                                  • Cook Time: 20 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    glaze
                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz vanilla vodka
                                                                  • Yes No 1 1/4 oz white crème de cacao
                                                                  • Yes No 3/4 oz peppermint schnapps
                                                                  • Yes No garnish, peppermint candy
                                                                  • Combine vanilla vodka, white creme de cacao, and peppermint schnapps in an ice-filled cocktail shaker. Shake vigorously, and strain into a cocktail glass. Garnish with peppermint candy.
                                                                  • Reprinted with permission from 101 Martinis (Wiley & Sons, 2006) by Kim Haasarud; liquid-architecture.com.
                                                                  Yields: 1cocktail
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
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                                                                  • Yes No
                                                                    AMP

                                                                  Christmas in the United States would hardly seem complete without red-and-white-striped peppermint candy canes. They are popular, too, throughout Northern Europe, most especially in Sweden, where they are called Polkagrisar. Having struggled to make these several times, I must say that I now consider candy canes the biggest bargain on the market.

                                                                  Ingredients
                                                                  • Yes No 3 cup sugar, granulated
                                                                  • Yes No 1 cup water
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 2 tsp vinegar
                                                                  • Yes No mineral oil
                                                                  • Yes No 3 drop essence of peppermint
                                                                  • Yes No 4 drop red food coloring
                                                                  • Yes No powdered sugar
                                                                  • Yes No corn starch
                                                                  • Combine sugar, water, corn syrup and vinegar in a small heavy-bottomed saucepan. Place over low heat, stirring gently until sugar dissolves. Bring to a boil, cover pan and cook 2 to 4 minutes, or until all sugar crystals have melted down from the sides of the pan. Unmelted sugar will keep the canes-from hardening.
                                                                  • Uncover and continue at a low boil, without stirring, until mixture forms a hard ball when a little is dropped into ice water, or until it reaches 270° on a candy thermometer.
                                                                  • Grease a marble slab, a large baking pan or cookie sheet or a large platter with plenty of mineral oil. Carefully pour about two thirds of the mixture onto the oiled surface, leaving the remaining syrup in the pan on the warm stove (but not over a flame). Sprinkle peppermint onto the surface of the poured candy mixture, and with an oiled spatula, begin folding the mixture into the center from all sides, turning and folding until it becomes glassy and is cool enough to pick up.
                                                                  • Oil your hands with mineral oil and stretch the cooled taffy, pulling it out slowly to about 14 inches in length and then folding it back on itself. Continue until candy is opaque, creamy and holds a shape at the ends.
                                                                  • Do this in a fairly warm corner of the kitchen—near the stove or a radiator and away from open windows. Pull into long strips about ½ inch in diameter, and cut into desired lengths with a pair of oiled scissors.
                                                                  • Add red coloring to remaining candy syrup, stir well and pour thin streams of red mixture on each side of each pulled candy strip.
                                                                  • Twist together rope-fashion and form canes. Roll in a mixture of confectioners’ sugar and cornstarch and let dry overnight.
                                                                  • Shake off’ excess sugar and starch in the morning.
                                                                  Cuisine:YesNonorthern
                                                                  Yields: 1pound
                                                                  • Total Time: 24 hours
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                                                                  • Yes No
                                                                    wooden pick

                                                                  Fun and lightly sweet, these festive rolls will delight children of all ages. Make them as part of a holiday brunch or an evening snack served with hot chocolate—either way, you'll see satisfied smiles. —Janice Peterson, Huron, South Dakota

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/4 cup water
                                                                  • Yes No 3/4 cup milk
                                                                  • Yes No 1/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup vegetable shortening
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 1/4 cup all purpose flour
                                                                  • Yes No 1 cup candied red cherries
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tbsp milk
                                                                  • In a large bowl, dissolve yeast in warm water. Add warm milk, sugar, shortening, salt, egg and 2 cups flour; beat until smooth. Stir in cherries. Add enough of the remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down; let rest for 10 minutes. Divide in half. Roll each half in a 12-in. x 7-in. rectangle. Cut twelve 1-in. strips from each rectangle. Twist each strip and place 2 in. apart on greased baking sheets, shaping one end like a cane. Cover and let rise until doubled, about 45 minutes.
                                                                  • Bake at 375° for 12-15 minutes or until golden brown. Cool completely. Combine confectioners' sugar and milk; frost rolls. Yield: 24 servings.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    combine

                                                                  We enjoy looking at these cute candy cane rolls as much as we love eating them! For even more festive fun, I sometimes decorate them with sliced candied cherries.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 1/2 cup water
                                                                  • Yes No 1/3 cup sour cream
                                                                  • Yes No 1 egg
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 3 tbsp sugar, granulated
                                                                  • Yes No 1 tsp salt
                                                                  • Yes No 2 3/4 cup all purpose flour
                                                                  • Yes No 1/2 cup diced walnut
                                                                  • Yes No 1/3 cup sugar, granulated
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 1 tbsp grated lemon peel
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 tbsp lemon juice
                                                                  • Yes No 1 tbsp water
                                                                  • Yes No 1/4 tsp vanilla extract
                                                                  • In a large bowl, dissolve yeast in warm water. Add the sour cream, egg, butter, sugar, salt and 1-1/4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
                                                                  • Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
                                                                  • Punch dough down. Turn onto a lightly floured surface; divide in half. Let rest for 10 minutes. Roll each into a 12-in. x 8-in. rectangle.
                                                                  • In a small bowl, combine filling ingredients. Spread half of the filling over dough to within 1/2 in. of edges. Fold in half lengthwise; pinch seam to seal. Cut into 12 strips. Holding both ends of strip, twist each strip three or four times.
                                                                  • Place 2 in. apart on greased baking sheets. Curve one end to form a cane. Cover and let rise until doubled, about 30 minutes.
                                                                  • Bake at 375° for 12-14 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over rolls. Yield: 2 dozen.
                                                                  Yields: 24servings
                                                                  • Prep Time: 30 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 45 minutes
                                                                    Steps:
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake

                                                                  Give out homemade treats that are great in hot cocoa -- or straight from the bag. Peppermint marshmallows are easy to make; they get their red swirl from a quick marbleizing technique. Follow our recipe, then package them in small cellophane bags to show off their good looks. Fold the top of each bag over once, and staple it shut. Use a small hole punch on either side of the staple. Thread a length of red twine through the holes, and knot it in front. Pull one end through a gift tag, and finish with a bow.

                                                                  Ingredients
                                                                  • Yes No vegetable oil cooking spray
                                                                  • Yes No 2 cup sugar, granulated
                                                                  • Yes No 1 tbsp light corn syrup
                                                                  • Yes No 4 1/4 oz unflavored gelatin
                                                                  • Yes No 3/4 tsp peppermint extract
                                                                  • Yes No 2 large egg white
                                                                  • Yes No 2 tsp red food coloring
                                                                  • Coat an 8-inch square pan with cooking spray; line bottom with parchment paper. Coat the parchment with cooking spray, and set pan aside. Put sugar, corn syrup, and 3/4 cup water in a small saucepan. Cook over medium heat, stirring, until sugar is dissolved. Stop stirring; let mixture come to a boil. Raise heat to medium-high; cook until mixture registers 260 degrees on a candy thermometer.
                                                                  • Meanwhile, sprinkle gelatin over 3/4 cup water in a heatproof bowl; let stand 5 minutes to soften. Set the bowl with the gelatin mixture over a pan of simmering water; whisk constantly until gelatin is dissolved. Remove from heat, and stir in extract; set aside.
                                                                  • Beat egg whites in the bowl of an electric
                                                                  • mixer fitted with the whisk attachment
                                                                  • until stiff (but not dry) peaks form.
                                                                  • Whisk gelatin mixture into sugar mixture;
                                                                  • with mixer running, gradually add
                                                                  • to egg whites. Mix on high speed until
                                                                  • very thick, 12 to 15 minutes.
                                                                  • Pour mixture into lined pan. Working quickly, drop dots of red food coloring across surface of marshmallow. Using a toothpick, swirl food coloring into marshmallow to create a marbleized effect. Let marshmallow stand, uncovered, at room temperature until firm, at least 3 hours or overnight. Cut into squares.
                                                                  Yields: 162-inch squares
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
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                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    pour
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                  • Yes No
                                                                    toothpick

                                                                  Our Test Kitchen staff had a blast creating these adorable candy cane stocking stuffers. Rudolph and his friends never looked sweeter than they do with pretzel antlers, chocolate eyes and red-hot candy noses.

                                                                  Ingredients
                                                                  • Yes No 8 oz white candy coating
                                                                  • Yes No 12 6 inch candy cane
                                                                  • Yes No 12 miniature pretzel
                                                                  • Yes No 12 red hot candies
                                                                  • Yes No 24 miniature chocolate chip
                                                                  • In a microwave, melt candy coating; stir until smooth. Keep warm. Holding the curved end of a candy cane, use a spoon to drizzle coating over the straight part of cane. Gently shake off excess. Place on waxed paper to dry. Repeat with remaining candy canes. Break pretzels into pieces to resemble antlers; set aside 24 pieces.
                                                                  • For each reindeer nose, dab a small amount of melted candy coating onto a red-hot. Press onto the end of the curved portion of the candy cane and hold for about 10 seconds. For the eyes, dab a small amount of coating on two chocolate balls and attach to candy cane above nose.
                                                                  • Select two similar pretzel pieces; dab a small amount of coating onto the candy cane where antlers will be attached. Press pretzel pieces into the coating and hold for about 30 seconds. Repeat for remaining reindeer. Place in mugs or drinking glasses; let dry for about 1 hour. Yield: 1 dozen.
                                                                  • Editor's Note: This recipe was tested with Hershey's candy-coated milk chocolate balls.
                                                                  Yields: 12servings
                                                                  • Prep Time: 30 minutes
                                                                  • Total Time: 30 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    microwave
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
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                                                                  • Yes No
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                                                                    Equipment:
                                                                  • Yes No
                                                                    hershey
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper
                                                                    Brands:
                                                                  • Yes No
                                                                    Hershey

                                                                  For many years I made these moist, jolly loaves as Christmas gifts for the elderly in our church or to share at holiday open houses. The hazelnut filling is a wonderful surprise. This is the kind of old-fashioned bread my mother baked when I was a girl. Now our daughter also makes them.

                                                                  Ingredients
                                                                  • Yes No 1 1/4 oz active dry yeast
                                                                  • Yes No 3/4 cup water
                                                                  • Yes No 1/2 cup milk
                                                                  • Yes No 4 egg
                                                                  • Yes No 1 cup sugar, granulated
                                                                  • Yes No 1/2 cup butter
                                                                  • Yes No 2 tsp salt
                                                                  • Yes No 7 cup all purpose flour
                                                                  • Yes No 1 cup chopped hazelnut
                                                                  • Yes No 1 cup packed brown sugar
                                                                  • Yes No 1 cup raisin
                                                                  • Yes No 2 tsp cinnamon, ground
                                                                  • Yes No 3 tbsp butter
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 3 tbsp milk
                                                                  • Yes No 1 tbsp butter
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 1/2 tsp lemon extract
                                                                  • Yes No 1/4 cup chopped hazelnut
                                                                  • In a bowl, dissolve yeast in water and milk. Add eggs, sugar, butter, salt and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a grease bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
                                                                  • For filling, combine nuts, brown sugar, raisins and cinnamon; set aside. Punch dough down and divide into fourths. Roll one portion into a 12-in. x 7-in. rectangle. Brush with some butter; sprinkle with 2/3 cup filling. Roll up, jelly roll-style, staring with a long side; pinch to seal. Place on a greased baking sheet; shape top to form a cane. Repeat with remaining dough, filling and butter. Cover and let rise until doubled, about 35 minutes.
                                                                  • Bake at 350° for 25 minutes or until golden brown. Cool on wire racks.
                                                                  • Combine the first five glaze ingredients; drizzle stripes over loaves. Sprinkle with nuts. Yield: 4 loaves.
                                                                  Yields: 40servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 35 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    knead
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    roll
                                                                  • Yes No
                                                                    brush
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    seal
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    glaze

                                                                  These fanciful sugar cubes are sure to make a splash at your next holiday tea. They're sweet additions to your table and also fabulous gifts.—Kara Cashion, Ottawa, Ontario

                                                                  Ingredients
                                                                  • Yes No 1 16 oz sugar cubes
                                                                  • Yes No 2 cup powdered sugar
                                                                  • Yes No 2 tbsp water
                                                                  • Yes No 4 1/2 tsp meringue powder
                                                                  • Yes No 1/4 tsp cream of tartar
                                                                  • Yes No 2 1/8 tsp water
                                                                  • Yes No yellow and red paste food coloring
                                                                  • Yes No extra small very small new paintbrush
                                                                  • Arrange cubes in a single layer in a 15-in. X 10-in. x 1-in. baking pan. Push cubes to one side; pack into pan with rolled-up foil to stabilize cubes for decorating.
                                                                  • In a small bowl, combine the confectioners' sugar, water, meringue powder and cream of tartar; beat on low speed just until combined. Beat on high for 4-5 minutes or until stiff peaks form. Keep unused icing covered at all times with a damp cloth.
                                                                  • For decorating, remove 2/3 cup icing to a small bowl; add 2 teaspoons water. Add a very small amount of yellow food coloring to tint icing pale ivory so it will show on white cubes. (Leave icing white if using brown cubes.)
                                                                  • Cut a very small hole in the corner of a resealable plastic bag or insert tip #2 into a pastry bag. Fill bag with icing; pipe each sugar cube with a candy cane shape.
                                                                  • Let dry at room temperature for at least 2 hours or overnight before painting stripes on canes. (For faster drying, heat oven to 150°, turn oven off and place tray of cubes in oven for 1 hour.)
                                                                  • For stripes, add 1/8 teaspoon water to 1 teaspoon icing. Add enough red food coloring to make a dark red. With paintbrush, add stripes to canes. Let stand until dry. Yield: 10-1/2 dozen.
                                                                  • Editor's Note: This recipe was tested with C&H white sugar cubes. Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.
                                                                  Yields: 126servings
                                                                  • Prep Time: 60 minutes
                                                                  • Total Time: 60 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    decorate
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    cover
                                                                    Equipment:
                                                                  • Yes No
                                                                    amp
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil
                                                                  • Yes No
                                                                    resealable plastic bag
                                                                    Brands:
                                                                  • Yes No
                                                                    AMP

                                                                  You won’t believe how much bang you get for your buck with these fun cookies with a kick of cinnamon. And at 6¢ per cookie, they’re a steal! Taste of Home Test Kitchen

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1 cup powdered sugar
                                                                  • Yes No 1 egg
                                                                  • Yes No 1 tsp vanilla extract
                                                                  • Yes No 2 1/2 cup all purpose flour
                                                                  • Yes No 3/4 tsp salt
                                                                  • Yes No 1/2 cup red hot candies
                                                                  • Yes No 1/2 tsp cinnamon, ground
                                                                  • Yes No red food coloring
                                                                  • Yes No 2 coarse tbsp sugar, granulated
                                                                  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half. Mix red-hots and cinnamon into one half; tint with food coloring if desired.
                                                                  • Shape 1-1/2 teaspoons plain dough into a 4-1/2-in. rope. Shape 1-1/2 teaspoons red dough into a 4-1/2-in. rope. On an ungreased baking sheet, place ropes side by side; press together lightly and twist. Curve top of each cookie down to form handle of cane. Repeat with remaining plain and red dough, placing 2 in. apart on baking sheets. Sprinkle with coarse sugar.
                                                                  • Bake at 375° for 7-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks to cool completely. Store in an airtight container. Yield: 4 dozen.
                                                                  Yields: 48servings
                                                                  • Prep Time: 25 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    sprinkle
                                                                    Equipment:
                                                                  • Yes No
                                                                    minute
                                                                    Brands:
                                                                  • Yes No
                                                                    Minute

                                                                  Whip up a batch of these special cookies to share with your friends during the holiday season.—American Dairy Assoc, Stacy Duffy, Chicago, Illinois

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 1/2 cup sugar, granulated
                                                                  • Yes No 1 egg yolk
                                                                  • Yes No 1 tsp almond extract
                                                                  • Yes No 1 tsp anise extract
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 2 1/4 cup all purpose flour
                                                                  • Yes No 10 drop red food coloring
                                                                  • In a bowl, cream butter, sugar, egg yolk, extracts and salt until light and fluffy. Gradually add flour. Remove half of dough from bowl. Add food coloring to remaining half; mix well. Wrap doughs separately in plastic wrap. Refrigerate for 1 hour or up to 2 days.
                                                                  • Shape teaspoonfuls of dough from each portion into 4-in. ropes. Place ropes side by side; press together gently and twist. Place 2 in. apart on lightly greased baking sheets. Curve one end to form a cane. Refrigerate for 5 minutes or until firm.
                                                                  • Bake at 350° for 12-15 minutes. Cool for 5 minutes; remove from pan to wire racks to cool completely. Yield: 3 dozen.
                                                                  Cuisine:YesNoamerican
                                                                  Yields: 18servings
                                                                  • Prep Time: 20 minutes
                                                                  • Cook Time: 15 minutes
                                                                  • Total Time: 35 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    refrigerate
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    bake

                                                                  These cookies are absolutely my favorite during the holidays. They are well worth the effort to make.—Edie DeSpain, Logan, Utah

                                                                  Ingredients
                                                                  • Yes No 1 cup butter
                                                                  • Yes No 3/4 cup sugar, granulated
                                                                  • Yes No 1/4 cup powdered sugar
                                                                  • Yes No 2 egg yolk
                                                                  • Yes No 2 tsp vanilla extract
                                                                  • Yes No 2 cup all purpose flour
                                                                  • Yes No 3 tsp cinnamon, ground
                                                                  • Yes No 2 tsp baking powder
                                                                  • Yes No 2 tsp poppy seed
                                                                  • Yes No 1/4 tsp salt
                                                                  • Yes No 12 oz bittersweet chocolate
                                                                  • Yes No flaked coconut
                                                                  • In a large bowl, cream butter and sugars until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, cinnamon, baking powder, poppy seeds and salt; gradually add to creamed mixture and mix well.
                                                                  • Divide dough into 36 pieces; shape each into a 6-in. rope. Place 2 in. apart on greased baking sheets; curve the top of each cookie to form the handle of a candy cane.
                                                                  • Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
                                                                  • Dip the handle of each cookie into melted chocolate; allow excess to drip off. Place on waxed paper; decorate with sprinkles, pistachios and/or coconut if desired. Let stand until set. Store in an airtight container. Yield: 3 dozen.
                                                                  Yields: 36servings
                                                                  • Prep Time: 45 minutes
                                                                  • Cook Time: 10 minutes
                                                                  • Total Time: 55 minutes
                                                                    Steps:
                                                                  • Yes No
                                                                    combine
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    mix
                                                                  • Yes No
                                                                    grease
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    melt
                                                                  • Yes No
                                                                    decorate
                                                                    Supplies:
                                                                  • Yes No
                                                                    paper

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