After finally hunting down peppermint we were able to get busy in the kitchen busting out two of my favorite things to make at Christmas time. Well actually, I’m happy to eat these anytime, but this tends to be the time of year that I make them the most.
My children are in the kitchen with me quite a bit, especially Mini-Me, but I wanted to be deliberate at about teaching them a few things about baking this time around. I also wanted it to really be their thing and not mine this time. I had to keep reminding myself that this was not about perfection, but about their learning. If the recipe got messed up–it got messed up. Fortunately for me (and for those who will be receiving our baking) the kids did a great job and the end product was delicious!
These peppermint themed recipes came out of a need. My mom is allergic to chocolate and it seems that everything has chocolate in it. So in order to help her find something yummy to eat, I challenged myself to create something exclusively for her.
Candy Cane Bark
3 cups white chocolate chips
3 tsp canola oil
1 tsp peppermint extract
crushed candy canes
Line a cookie sheet with parchment or wax paper; set aside. Using a double-boiler or in the microwave, melt white chocolate chips and oil until smooth consistency. Pour the white chocolate onto the cookie sheet and spread evenly (about 1/4 inch thickness). Sprinkle crushed candy canes evenly over the top. Using the tip of a knife, draw it through the mixture creating swirls. Refrigerate until firm, about 30 minutes.
Break the bark up into small, bite-sized pieces and enjoy!
Peppermint Shortbread Cookies w/ Peppermint Icing
2 cups unbleached all-purpose flour
1 cup butter, softened
1/2 cup confectioners sugar (powdered sugar)
1/2 tsp vanilla extract
1 tsp peppermint extract
Preheat the oven to 350 degrees. In a medium-sized bowl, mix all of the ingredients together with your fingers until the dough is smooth and holds together.
Divide the dough in half. Press each half into an ungreased 8-inch round cake pan. At this point, you can either use a sharp knife to cut the dough into 8 pie-shaped wedges, using a fork to make a decorative border on the edges OR you can use cookie cutters to make the shapes of the cookies you’d like.
Bake for 20 minutes, or until the edges begin to brown slightly.
Remove the shortbread from the oven and immediately recut the pie or cookie shapes. Cool in the pan for 30 minutes, then transfer to a wire rack to cool thoroughly. Makes about 16 pieces/cookies.
Peppermint Icing
1 cup confectioners sugar (powdered sugar)
1/2 tsp peppermint extract
Milk
Mix powered sugar, peppermint and 1 tablespoon milk. You want this to be of drizzling consistency so if it is not, continue to add milk 1 tsp at a time until you have the desired result. Once you have the icing ready, drizzle it over the top of the Peppermint Shortbread, making zig-zag designs as you drizzle. I have tried putting the icing on while the shortbread is hot and also when it is cooled down. It seems to work the same either way. Once the icing has set, enjoy the pepperminty goodness!
You can also make candy cane cookies using your peppermint flavoring. Just make sugar cookies with the peppermint flavoring, split the recipe in half, add red food coloring to half of the dough. Twist the red and white dough into candy cane shapes and sprinkle with crushed candy canes.
Looks like fun and very yummy! I may take a crack at the “bark”.
Anne