Peppermint Twists Food

PEPPERMINT TWISTS

Steps:

• Shape cookie mix into 3/4-in. balls. Roll each ball into a 6-in. rope. Bend the rope in half and twist twice. Place 2 in. apart on ungreased baking sheets., Bake at 350° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely. Combine the confectioners' sugar, milk and extract; drizzle over cookies. Sprinkle with colored sugar.

PEPPERMINT BISCOTTI

Steps:

• Preheat oven to 375°F Line a cookie sheet with foil and set aside.
• Beat butter for 30 seconds in a large mixing bowl.
• Add sugar, baking powder and salt, beat until well combined.
• Add eggs and peppermint extract.
• Gradually beat in as much flour as you can and stir in the remaining flour.
• Mix in the chopped candies.
• Form the biscotti: Divide dough in half and tint one portion of dough with food coloring. (I dyed my dough a dark pink with liquid food coloring...if you wish for a red dough, use red paste food coloring. )
• Divide each half of dough into three equal portions.
• Roll each portion into a 14 inch long rope on a lightly floured surface. Place a rope of each color side by side on the foil lined cookie sheet and twist ropes around each other several times.
• Flatten twists to a 2 inch width. Repeat this process with the remaining ropes of dough and place each twist about 4 inches apart on cookie sheet.
• Bake for 20 to 25 minutes or until lightly browned and tops are slightly cracked. Cool completely on cookie sheet.
• Reduce oven temperature to 300°F
• Carefully peel away foil and transfer twists to a wooden chopping board. Use a serrated knife to cut each twist diagonally into ½ inch thick slices.
• Place slices onto ungreased cookie sheet and bake for 10 minutes.
• Remove from oven, turn over and bake for an additional 10-15 minutes, until biscotti slices are dry. Allow biscotti to cool completely.
• To make peppermint icing: Combine milk, peppermint extract and sugar. If icing is too thick, add milk in tiny amounts until it is of a drizzling consistency.
• Lightly drizzle all biscotti in a zigzag fashion.
• Add red food coloring to leftover icing (if mixture thickens, add a little more milk) and lightly drizzle biscotti in the opposite direction of the white icing drizzle zigzags.
• Eat within 3 days and store in an airtight container. These freeze well (just make sure you drizzle with icing after freezing, not before).

PEPPERMINT TWISTS

Steps:

• In a large bowl, cream butter, sugar and salt. Add eggs and peppermint extract; mix well.
• Remove 1 cup of butter mixture and place in a medium bowl; set aside. To remaining mixture, add red or green food coloring (until desired shade) and 1/4 cup crushed candy canes. Add 2 cups flour and 1 teaspoon baking powder; mix well. On a large sheet of waxed paper, press dough into a large rectangle (about 1/2-inch thick), cover with a second sheet of waxed paper and chill 30 minutes.
• Add melted chocolate to reserved butter mixture; mix well. Add 2 cups flour and 1 teaspoon baking powder and mix until well blended. On a large sheet of waxed paper, press dough into a large rectangle, (about 1/2-inch thick) cover with a second sheet of waxed paper and chill 30 minutes.
• Remove dough rectangles from refrigerator and roll each into larger (9x16-inch) rectangles. Brush one layer with egg white and place other layer on top. Trim long edges. Roll up lengthwise into a tight roll, resulting in a 16-inch long log. Wrap in plastic wrap and chill 30 min. Preheat oven to 350 degrees F. Slice into 1/2-inch slices, and bake on parchment-lined cookie sheets for 10 to 12 minutes. Cool completely.
• Break up chocolate and melt in a shallow, microwave-safe bowl for 30 seconds. Stir and continue to microwave in 10-seconds. increments, stirring until smooth, but not warm. Dip half of each cookie into melted chocolate and sprinkle with crushed candy canes. Place on waxed paper until chocolate sets.
• Store at room temperature in an airtight container for up to one week.