Every Christmas I add a candy cane to each Christmas stocking, with crook poking over the cuff. And each Christmas, most of us never eat the thing. Each year I promise myself I'll find a recipe or two using crushed candy canes; a recipe that we would like to use repeatedly. By March I have forgotten all about those candy canes rattling around in the depths of the pantry. And then comes Christmas again.
This year, however, was different. I conquered the recipe search: I found five (5!) possibilities in my recipe books. And, surprise, the first one I tried is a winner. These are Mint Chocolate Snaps from a Southern Living Christmas Cookies book I won at a Southern Living at Home party.
Mint Chocolate Snaps
1 (6-oz) pkg chocolate chips
1/2 c plus 1 1/2 T shortening
3/4 c sugar
1 egg
1/4 c light corn syrup
1 t peppermint extract
1 t vanilla
2 c flour
1 t baking soda
1/4 t salt
4 average size candy canes, crushed
1/2 c plus 1 1/2 T shortening
3/4 c sugar
1 egg
1/4 c light corn syrup
1 t peppermint extract
1 t vanilla
2 c flour
1 t baking soda
1/4 t salt
4 average size candy canes, crushed
Melt chocolate chips in top of double boiler over simmering water. Cream shortening, gradually add sugar, beating until light and fluffy. Add chocolate; beat well. Add egg, syrup, and flavorings; beat well. Combine dry ingredients and blend into chocolate mixture. Stir in crushed candy canes. Shape dough into balls, roll in extra sugar, and place on ungreased baking sheets. Bake at 350 for 12-13 minutes. Cool on racks. Makes about 4 dozen. We like these best after they sit in an airtight container overnight. It brings out the peppermint flavor.
2 comments:
There is a Proverb in The Living Bible that says a wise man makes good use of everything he finds.
Hey Thanks!! I added it to our family recipe book!
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