PEPPERMINT CANDY CHRISTMAS RECIPES

Steps:

• Line a 12x18 inch jelly roll pan with aluminum foil.
• Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes.
• Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.

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.