YUM! This recipe for Candy Cane Cocoa sounds so good! I wish I could stomach all that mint to enjoy this! I’m dying to try it. lol

Ingredients:

4 cups milk
3 (1 ounce) squares semisweet chocolate,
chopped 4 peppermint candy canes,
crushed 1 cup whipped cream
4 small peppermint candy canes

Cooking Instructions:
In a saucepan, heat milk until hot, but not boiling.
Whisk in the chocolate and the crushed peppermint candies until melted and smooth.
Pour hot cocoa into four mugs, and garnish with whipped cream.
Serve each with a candy cane stirring stick

12 Days of Holiday Baking from Better Homes and Gardens consists of their Best Christmas Cookies for Giving! These irresistible cookies will make a splash at this year’s round of cookie exchange parties. Make extras! These are sure to disappear fast!

Top Picks:

Top 40 Cookie Exchange Favorites

Irresistible Two-Bite Delights

Sensational Sandwich Cookies

Christmas Cookie Gift Ideas

ENJOY!

Our Best Christmas Cookies for Giving

These irresistible cookies will make a splash at this year’s round of cookie exchange parties. Make extras—they’re sure to disappear fast!

Top Picks:

Top 40 Cookie Exchange Favorites

Irresistible Two-Bite Delights

Sensational Sandwich Cookies

Christmas Cookie Gift Ideas

ENJOY!

2 C. water
1 C. sugar
4 C. cranberry juice
4 cinnamon sticks
12 cloves
2 C. orange juice
1 1/2 C. lemon juice
2 C. pineapple juice
1 quart ginger ale

Boil water and sugar. Add cranberry juice and spices. Cook 5 minutes and
strain. Cool. Add other juices and ginger ale and chill.

Thanks C~

1 cup butter
4 TBS. Sugar
2 cups chopped pecans
2 cups flour
2 TBS. Vanilla or Rum or whiskey

Mix together and chill the dough for at least an hour.
Roll into balls.

Bake 20 minutes at 350 degrease On ungreased cookie sheet.

Roll in powdered sugar while they are hot and then again when they are cooled.

The recipe did not say how many they make but they are good

Received from CleverHomemaker Yahoogroup!

2 3/4 C. flour
3/4 t. baking powder
1/2 t. ground nutmeg
1/2 t. ground cinnamon
1/4 t. ground cloves
1/4 t. ground ginger
1 C. margarine
1/4 C. molasses
1/4 C. packed brown sugar
1 egg
1 t. pure vanilla extract

Preheat oven to 400º F.

Stir together flour, baking powder, nutmeg, cinnamon, cloves, and ginger; set aside. In a large mixing bowl beat together margarine until smooth. Add molasses and brown sugar and beat until fluffy. Add egg and vanilla; beat well. Gradually add flour mixture until all combined.

Prepare cookie press with desired design. Fill press and place cookies two inches apart on ungreased cookie sheet. Bake in oven for about 6 minutes or until the edges are firm but not browned. Remove and cool completely on wire racks.

Makes about 4 dozen cookies.

Thanks C~

2 1/2 C. Flour, all purpose
1 t. Baking powder
1/2 t. Cinnamon, ground
1/2 t. Nutmeg, ground
1 1/4 C. Sugar, white
3/4 C. Butter — salted, softened
1/2 C. Eggnog
1 t. Vanilla extract
2 Egg yolks
1 T. Nutmeg, ground

Preheat oven to 300°F. In a medium bowl combine flour, baking powder,
cinnamon and nutmeg. mix well with a wire whisk and set aside.

In a large bowl cream sugar and butter with an electric mixer to form a
grainy paste. Add eggnog, vanilla and egg yolks and beat at medium speed
until smooth.

Add the flour mixture and beat at low speed just until combined. Do not
overmix.

Drop by rounded teaspoons onto ungreased baking sheets, 1 inch apart.
Sprinkle lightly with nutmeg.

Bake for 23-25 minutes or until bottoms turn light brown. Transfer to
cool, flat surface immediately with spatula.

Thanks C~

2 packages yeast
1/2 cup warm water
1/4 cup sugar
3/4 tsp salt
1/3 cup butter, melted
1/4 cup water
1/3 cup non-fat milk solids
3 and 3/4 cup sifted all purpose flour
2 eggs
3/4 tsp vanilla
1/4 cup white raisins
1/4 cup almonds, chopped
2 Tbsp candied pineapple
1/4 cup candies lemon peel

Soften yeast in lukewarm water. Combine sugar, salt, butter, and
remaining water. Combine non-fat milk solids and 1 cup flour. Remove a
Tbsp of white from the eggs and reserve for glaze. Add remainder of
eggs, vanilla, and softened yeast. Beat till smooth. Add 1 cup flour
with fruits and nuts. Blend and add remaining flour to form a soft
dough.

Turn out on a lightly floured pastry cloth and knead until smooth. Place
in a greased bowl, turning once to bring the greased side up. Cover and
let rise in a warm place until double in bulk (1 hour and 20 minutes).
Turn out on a pastry cloth and knead.

Shape into a round loaf and place in a greased 8 or 9 inch round cake
pan. Brush with egg white, cover, and let rise until double in bulk (40
minutes).

Brush again with egg white and bake at 325F for 55-60 minutes. Cover
with foil after 15 minutes of baking to prevent overbrowning.

Resource

Thanks C~