It's Peppermint Season!

Candy Cane Cookies
Peppermint Ribbon Cookies
Roll-Out Cookie Recipe
Evergreen Treats
Candy Cane Chain

(Family Features) Headline your holiday with the quintessential flavor of the season – peppermint. These extra special sweets offer a bountiful buffet of peppermint possibilities. Choose one or more for cookie exchanges, après caroling nibbles, gifts for teachers and Santa. Visit www.wilton.com for additional holiday ideas, and to order baking and decorating supplies.

Candy Cane Cookies

Ingredients

  • 1 cup (2 sticks) butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1/4 teaspoon Peppermint Candy Flavoring or 1/2 teaspoon Imitation Almond Extract
  • 3 cups all-purpose flour
  • No-Taste Red Icing Color
  • White Sparkling Sugar

Preparation

  1. Preheat oven to 375°F. In large bowl, cream butter with sugar with mixer until light and fluffy. Beat in egg, vanilla and peppermint candy flavoring. Add flour 1 cup at a time to butter mixture, mixing well after each addition. If dough becomes too stiff, add water, a teaspoon at a time. Do not chill dough.
  2. Divide dough into 2 balls. Color one ball of dough red with icing color. Pinch off a 1-inch ball of each color dough. On flat surface, roll ball into 3-inch-long strips. Place red and white strips side-by-side; roll them together until the two colors have wrapped around one another and are twisted together. Curve the strip at the top to the shape of a candy cane and place on ungreased cookie sheet; gently press Sparkling Sugar into dough.
  3. Bake 8 to 10 minutes or until cookies are lightly browned. Cool on pan 2 minutes; remove to cooling grid and cool completely.

Serves
2 dozen cookies

Peppermint Ribbon Cookies

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) butter, softened
  • 1 1/3 cups granulated sugar
  • 2 eggs
  • 2 teaspoons Pure Vanilla Extract
  • 2 to 4 drops Peppermint Candy Flavoring Christmas Red Icing Color, as desired
  • 1 package (14 ounces) Candy Cane Colorburst Candy Melts, melted

Preparation

  1. In medium bowl, combine flour, salt and baking powder. In large bowl, beat butter and sugar with electric mixer until light and creamy. Add eggs, vanilla and peppermint candy flavoring; mix well. Add flour mixture, one cup at a time; mixing well after each addition.
  2. Remove 1/3 of dough; reserve. To remaining 2/3 dough in mixer bowl, beat in red icing color. Roll and shape dough between parchment paper into two 6 x 8-inch disks. Roll and shape untinted dough between parchment paper to a 6 x 8-inch disk. Chill all dough rectangles at least 1 hour.
  3. Line cookie sheet with parchment paper. Peel parchment from dough pieces. Stack dough rectangles with untinted dough rectangle between the two red pieces, lining them up as evenly as possible; gently press pieces together. Gently roll with rolling pin to seal layers; trim uneven edges with sharp knife. Cut dough lengthwise into three 2 inch-wide slices; cut each column crosswise into 1/4 inch-thick pieces. Arrange 2 inches apart on parchment-lined cookie pans. Chill 1/2 hour.
  4. Preheat oven to 350°F. Bake 12 to 14 minutes or until bottoms are light golden brown. Remove cookies to cooling grids; cool completely.
  5. Dip cooled cookies into melted Candy Melts; set on parchment-lined cookie pans. Chill until candy is set. Store in airtight container.

Serves
6 dozen cookies

Roll-Out Cookie Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 egg
  • 1 1/2 teaspoons Pure Vanilla Extract
  • 1/2 teaspoon Imitation Almond Extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt

Preparation

  1. Preheat oven to 400°F. In mixing bowl, cream butter with sugar until light and fluffy. Beat in egg and extracts. In a separate bowl mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Do not chill dough.

Evergreen Treats

Ingredients

  • Roll-Out Cookie Recipe
  • 2 to 3 drops Peppermint Candy Flavoring or 1/2 teaspoon peppermint extract
  • 3 piece Trees Cutter Set
  • Cookie Sheet
  • Cooling Grid
  • Royal Icing*
  • Buttercream Icing*
  • Leaf Green Icing Color
  • Round Decorating Tip 3
  • Candy Cane Sprinkles
  • Yellow Colored Sugars
  • Jumbo Nonpareils

Preparation

  1. Prepare Roll-Out Cookie Recipe following instructions, adding peppermint candy flavoring.** Roll out dough 1/8 inch thick; cut tree shapes and arrange on cookie sheet. Bake 7 to 8 minutes or until cookies are lightly browned. Cool on cookie sheet 1 minute; remove to cooling grid and cool completely.
  2. Prepare icings. Tint portions of each icing green, reserving some white.
  3. With royal icing, with tip 3, outline tree with green; fill in with thinned icing. Let dry. For trees with stars, fill in star with white icing; add yellow colored sugars and let dry. Add white icing garland using tip 3 outline, swirl or zigzag; arrange candy cane sprinkles.
  4. With green buttercream icing, spatula ice cookies smooth or cover cookies with tip 3 zigzag "tree boughs." For trees with stars, ice star with white icing; add yellow sugars, pressing lightly into the icing. If desired, add white icing garlands to trees. Arrange candy cane sprinkles and jumbo nonpareils.

Serves
Makes about 3 dozen cookies

Notes, Tips & Suggestions
*Note: Visit www.wilton.com for icing recipes. **Variation: tint cookie dough green with Leaf Green Icing Color. Cut cookies as above. Decorate as desired with white icing, sprinkles and sugars.

Candy Cane Chain

Ingredients

  • Roll-Out Cookie Recipe
  • 2 to 3 drops Peppermint Candy Flavoring or 1/2 teaspoon peppermint extract
  • Candy Cane Comfort-Grip Cutter
  • Cookie Sheet
  • Cooling Grid
  • Red and White Cookie Icing
  • Red and White Candy Melts, melted
  • Ruby and White Pearlized Sugar
  • Red and White Nonpareils
  • Buttercream Icing*

Preparation

  1. Prepare Roll-Out Cookie Recipe following instructions, adding peppermint candy flavoring. Roll out dough 1/8 inch thick; cut candy cane shapes and arrange on cookie sheet. Bake 9 to 11 minutes or until cookies are lightly browned. Cool on cookie sheet 1 minute; remove to cooling grid and cool completely.
  2. To decorate with Cookie Icing or melted Candy Melts, drizzle in zigzag pattern or completely fill in stripes.
  3. To decorate with Sugars and Nonpareils, spatula ice cookies smooth. Arrange sugars or nonpareils in stripe pattern**; lightly press into icing.

Serves
Makes about 2 dozen cookies

Notes, Tips & Suggestions
*Note: Visit www.wilton.com for icing recipes. **To make it easier to place sugars and nonpareils, pour into Disposable Decorating Bag. Cut small hole in tip of bag and move the bag over the area to be covered.

SOURCE:
Wilton

Mix It Up With Jenny - A Showy, Snowy Holiday Pie

Peppermint Snow Pie

(Family Features) - When it comes to entertaining, especially during the holidays, I love to finish the party off with a beautiful dessert. And if it's as easy as it is pretty, it just makes my holiday even merrier.

This Peppermint Snow Pie is just such a dessert - gorgeous to look at, scrumptious to eat, and very easy to make. And I have a few tips to make it even easier:

Just the right crust. I like making a fresh graham cracker crust - and it's a snap, too. Prepare your chocolate graham cracker crumbs by either whizzing them in the food processor or putting broken graham crackers in a resealabe bag and crushing them with a rolling pin. To help you press the crumb mixture evenly into the pie plate, use a flat-bottomed measuring cup.

Getting gelatin right. Putting the gelatin in a small amount of water to soften is called "blooming." It's best to use the bloomed gelatin right away, before it starts to set into a solid. If it does start to set, put the bowl in a small saucepan filled with an inch or so of water. Warm it over medium-high heat until it softens again.

Pretty peppermint pieces. Put your peppermint candies into a resealable bag and break them up with a rolling pin or the flat side of a meat mallet. You can crush extra candies and keep them in the freezer for the next time you make this show-stopping pie.

For more fantastic holiday dessert recipes, go to www.VeryBestBaking.com.

Jenny Harper is Consumer Test Kitchen Project Manager for the Nestlé Test Kitchens and VeryBestBaking.com.

Peppermint Snow Pie

Ingredients

Crust
  • 1 1/4 cups chocolate graham cracker crumbs (8 crackers)
  • 2 tablespoons granulated sugar
  • 1/3 cup butter, melted
Filling
  • 1 envelope (7 grams) unflavored gelatin
  • 2 tablespoons boiling water
  • 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
  • 1 cup (6 ounces) Nestlé Toll House Premier White Morsels
  • 1/2 teaspoon peppermint extract
  • 1 container (8 ounces) frozen whipped topping, thawed, divided
  • 1/2 cup coarsely chopped hard peppermint candies (about 24), divided

Preparation

  1. PREHEAT oven to 375° F. Grease 9-inch deep-dish pie plate.
  2. FOR CRUST:
  3. COMBINE crumbs and sugar in pie plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.
  4. BAKE for 8 minutes. Cool completely on wire rack.
  5. FOR FILLING: PLACE gelatin in small bowl; stir in water. Let soften for 1 minute.
  6. HEAT evaporated milk and softened gelatin in small saucepan over medium heat; stirring constantly with whisk until mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted and smooth. Pour into medium bowl. Refrigerate uncovered for 30 minutes, stirring occasionally, until cool to touch. Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup candies over bottom of crust. Pour filling over pie crust.
  7. REFRIGERATE for 2 hours or until set. Spread remaining whipped topping over center of filling. Sprinkle with remaining 1/4 cup candies. Serve immediately.

Calories:470g Total Fat:23g
Cholesterol:35mg Protein:7g
Carbohydrates:56g Sodium:250mg

SOURCE:
Nestlé

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