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MINT WAFERS
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1 Egg white.
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2 1/4 Cups icing sugar.
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2 Teaspoons butter.
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5 to 6 Teaspoons (to tastea) pure peppermint.
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Roll into small balls, place on waxed paper and flatten with a fork. Freeze overnight and than dip into melted chocolate.
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COCONUT BALLS
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1/2 Cup butter.
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3 Cups coconut.
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2 Cups icing sugar.
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1/4 Cup evaporated milk or milk from coconut.
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Mix ingredients together and freeze overnight.
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DIP: 1 Lb. chocolate, 1/4 lb. paro wax., Melt, Dip Balls.
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CHOCOLATE BALLS
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3 Cups rice krispies
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2 Cups peanut butter.
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1/2 Cup butter.
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1 Lb. icing sugar (3 2/3 cups)
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Mix together and form into balls. MELT together 1/4 Lb. paro wax and 15 oz. chocolate chips. In double boiler. Dip balls. PLACE on waxed paper to cool.
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CANDY CANE COOKIES
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1/2 Cup shortning..
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1/2 Cup butter.
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1 Cup sifted icing sugar.
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1 Egg.
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1 Teaspoon almond extract.
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1 Teaspoon vanilla.
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1 Teaspoon salt.
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2 1/2 Cups sifted all purpose flour.
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1/2 Teaspoon red food coloring.
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TOPPING
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1/2 Cup sugar mixed with 1/2 cups crushed candy cane or peppermint candy.
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Cream shortning, butter , icing sugar and egg until smooth. Beat in flavoring salt and flour. Divide mixture in half. Mix red food coloring in one half. Using your hands, roll a spoonful of colored dough into very narrow strips about 4 inches long and 1/8 inch thick. Repeat with white dough. Lay strips side by side and press lightly together and twist like a rope, to make a barber pole effect.
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Place on an ungreased cookie sheet, Curve top into a cane shap. Repeat with remaining dough. Make one cane at a time, otherwise dough will get too dry. Bake at 375 deg. F for 8 to 10 min. or until lightly browned. Remove with spatula while warm and sprinkle with sugar and crushed candy mixture. Makes about 4 dozen.
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