Peppermint Cookie Wands Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the butter and white sugar with an electric mixer in a large bowl until smooth. Beat egg into butter mixture until completely incorporated. Mix flour and salt into the butter mixture until just incorporated. Fold crushed candy canes into the batter, mixing just enough to evenly combine. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
• Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• Whisk confectioners' sugar and warm water together in a small bowl until you have a smooth icing. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Steps:

• Preheat the oven to 350˚ F. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.
• Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.
• Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.
• As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.
• If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.

Steps:

• Combine flour and salt in small bowl: set aside.
• In separate bowl, beat butter and sugar till fluffy; stir in vanilla.
• Gradually beat in flour mixture.
• Refrigerate dough for 10 minutes.
• Roll dough into 3" wands; arrange on greased baking sheets.
• Bake 350 for 10-12 minutes; cool completely on wire racks.
• Melt chocolate chips and shortening together in small pan.
• Dip one end of each wand into chocolate; place on wax paper-lined sheets.
• Sprinkle dipped ends with crushed candies.
• Refrigerate 20 minutes to set.
• Time indicated does not include chill time.

Steps:

• In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; gradually stir into creamed mixture and mix well. Fold in candy. , Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 10-12 minutes or until edges of cookies just begin to brown. Remove to wire racks to cool.