PLASTIC CANDY DISH RECIPES

Steps:

• In food processor, pulse flour, salt butter and vegetable shortening until in large crumbs.
• Add cold water; pulse until mixture starts to form a ball. (Do not overmix).
• Shape dough into round disc.
• Cover with plastic wrap.
• Freeze for 10 minutes until easy to handle.
• Roll dough into 11 inch circle on floured surface.
• Fit dough into 9 1/2 inch deep dish pie plate.
• Turn edge under and flute.
• Pour in filling and bake at 350F for 40-50 minutes.

Steps:

• In a large bowl, beat together butter, both sugars, both extracts, and egg on low, just until combined. Stir in flour, baking powder, and salt.
• Divide dough in half, making sure you have 2 equal portions. Add red food coloring gel to half of the dough until the desired color is reached. Wrap each portion of dough in plastic wrap and refrigerated for 3-4 hours.
• In a small bowl, combine peppermint candy and 2 tablespoons sugar. Set aside.
• Preheat oven to 350 degrees F.
• To make a candy cane cookie, take 1 level teaspoon of each dough. Roll each teaspoon into a 5″ rope (use a ruler, if necessary). Place one red and one white rope next to each other and begin twisting the two colors together, while pressing ends together so that they won’t unravel.
• Place on an ungreased baking sheet, curving the top to one side to form the look of a candy cane. Bake for 8-10 minutes or until lightly browned. Immediately sprinkle cookies with the sugar/peppermint mixture.
• Move cookies to a wire rack to finish cooling.