December 10th!

December 10th!

Candy Cane Cookies

You need:

1 cup margarine

1/2 cup sugar

1/2 cup powdered sugar

1 egg

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

2-1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon red food coloring

1/2 cup peppermint candy canes, crushed

1/2 cup white sugar for decoration

Directions:

1. In a large bowl, cream together the margarine, sugar and powdered 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.
2. 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.
3. Bake for 8 to 10 minutes in the preheated oven. In a small bowl, mix together the crushed candy cane and remaining sugar. Roll hot cookies in the sugar mixture.

White Chocolate Peppermint Bark

• 10 regular size candy canes
• 2 pounds (1 kg) white chocolate

Directions:

1. Line a cookie sheet with waxed paper or parchment paper. Unwrap candy canes and place in a heavy-duty zip-top plastic bag. With a hammer or rolling pin, crush the candy into chunks (less than 1/4-inch in size). Set aside.
2. In a double boiler or saucepan set over a pot of hot (not boiling) water, melt white chocolate, stirring until smooth. Be careful not to scorch the chocolate, as white chocolate scorches easily. Stir in most of the crushed candy canes, reserving about 1/4 cup of chunks to sprinkle on top.
3. Pour chocolate mixture onto prepared cookie sheet, spreading into an even layer. Sprinkle the reserved chunks on top. Refrigerate for 20 minutes or until set.
4. Remove bark from parchment paper and break into chunks by hand. Store in a tightly covered container.
5. Fancy shmancy variation: Drizzle the bark with melted semisweet chocolate before refrigerating for a two-tone zebra-striped effect.