CANDY STORE SUGAR LAND RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheets with parchment paper; set aside.
• Combine 3/4 cup sugar, butter, egg, vanilla and peppermint extract in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed. Stir 1/4 cup crushed candy into dough.
• Stir remaining 1/4 cup crushed candy into 1/4 cup sugar.
• Shape dough into 3/4-inch balls; roll in sugar mixture. Place, 2 inches apart, onto prepared cookie sheets.
• Bake 8-10 minutes or until edges are lightly browned. Do not overbake. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.

Steps:

• In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
• Gradually beat in confectioners' sugar.
• Roll into 1-inch balls.
• Keep refrigerated until ready to dip.
• In heavy saucepan or double broiler, over low heat, melt chocolate.
• Dip balls into chocolate.
• Place on wax paper lined baking sheet until set.
• Store leftovers covered in refrigerator.
• Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.