Peppermint Christmas Roll Recipes

Steps:

• Preheat oven to 350°. Prepare cake batter according to package directions. Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper. Spread batter evenly into pan. Bake 15-20 minutes or until cake springs back when lightly touched. , Cool 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , Unroll cake and spread ice cream over cake to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm., Cut into slices; drizzle with hot fudge topping. If desired, garnish with crushed candies and dust with confectioners' sugar. ,

Steps:

• Line 2 greased 15x10x1-in. baking pans with waxed paper. Prepare cake mix according to package directions. Divide batter evenly into prepared pans, spreading evenly., Bake at 350° for 12-15 minutes or until tops spring back when lightly touched. Cool for 5 minutes. , Invert each cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack. , In a small bowl, mix whipped topping and extract until blended. Unroll cakes; spread each with 1-1/2 cups peppermint mixture to within 1/2 in. of edges., Cut a small hole in the corner of a food-safe plastic bag; fill with fudge topping. Drizzle each cake with half of the fudge topping; sprinkle with 2 tablespoons crushed candies. Roll up again, without towel. , Transfer to platters. Frost with remaining peppermint mixture. Just before serving, top with remaining candies and, if desired, mint leaves. Freeze option: Omit candy topping and mint leaves. Place frosted cakes in airtight freezer containers; cover and freeze. Remove from freezer 10 minutes before serving. Top with remaining candies and, if desired, mint leaves.

Steps:

• In large bowl, beat butter with electric mixer on medium speed until creamy. Add 2/3 cup of the powdered sugar, 1 teaspoon of the peppermint extract and the salt; beat well. Gradually add flour, beating on low speed just until blended after each addition. Divide dough into thirds. Cover; refrigerate 30 minutes.
• Heat oven to 325°F. Spray cookie sheets with cooking spray. Working with 1 portion of dough at a time, divide each portion into 12 pieces. Roll each piece into 2-inch log; curve ends to form crescent shape. On cookie sheets, place crescents 2 inches apart.
• Bake 18 minutes or until light golden brown. Cool 1 minute. Carefully roll warm cookies in 1 cup powdered sugar. Place on cooling racks; cool completely.
• In small bowl, mix remaining 1 cup powdered sugar, the milk and remaining 1/4 teaspoon peppermint extract, stirring until smooth. Drizzle icing over cookies; sprinkle with crushed candies, pressing gently. Let stand until set. Store tightly covered at room temperature.

Steps:

• Crush biscuits finely with rolliing pin in snaplock bag or in food processor.
• Chop chocolate and cherries into small pieces. Add butter,condensed milk and enough coconut to make workable dough.
• Roll into balls or log shapes and then coat with coconut and refrigerate on foil tray. Slice or eat as desired - enjoy.