Candy Cane Crisps Recipes

BUTTERY PEPPERMINT COOKIES

Steps:

• Kick the tires and light the fires to 375 degrees.
• Cream together your butter and sugar until it's light and fluffy.
• Add in the egg and vanilla, mixing thoroughly.
• Beat in the flour, baking soda and salt.
• When that is done, mix in the crushed candy cane.
• Prepare parchment paper lined cookie sheets.
• Roll a heaping tablespoon of cookie dough into a ball, 8 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough -no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown.
• Cool on the sheets completely.

CANDY CANE CRISPS

Steps:

• Oven 325.
• Beat together butter and powdered sugar until creamy.
• Mix in vanilla extract.
• Add flour, oats and salt.
• Combine well.
• Stir in 1/4 cup crushed candy canes.
• Roll rounded teaspoonfuls of the dough in the 1/2 cup powdered sugar.
• Place balls about 2 inches apart on a greased cookie sheet.
• Flatten with a fork in a criss-cross pattern and sprinkle cookies with about 1/4 tsp of remaining crushed candy canes.
• Bake at 325 for 18-20 minutes or until the edges of the cookies are SLIGHTLY brown.
• Let cookies cool on the pan for about 2 minutes, and then transfer to a rack to cool.

CHOCOLATE CHIP CANDY CANE MERINGUE COOKIES

Steps:

• Preheat the oven to 250 degrees F (120 degrees C). Line cookie sheets with parchment paper.
• Beat egg whites in a clean glass or metal bowl until foamy. Add salt and cream of tartar, and continue beating until soft peaks form. Gradually add sugar while continuing to beat to stiff peaks. When the meringue is stiff remove from the mixer. Stir in vanilla and fold in candy canes, chocolate chips and walnuts. Drop by heaping teaspoonfuls onto the prepared baking sheets. If you can't bake all of the cookies at once, store the extra in the refrigerator until the other ones are done.
• Bake for 40 minutes in the preheated oven, or until dry enough to easily peel off of the cookie sheet. Cool cookies then store in an airtight tin.