Chocolate-Dipped Peppermint Sticks
These peppermint sticks look beautiful and taste even better! Leave them out in a dish when trimming the tree or relaxing by the fire with a mug of hot cocoa.
Ingredients:
12 five-inch peppermint sticks
7 ounces white chocolate (Guittard's rich white chocolate, which comes in easy-to-melt wafers, is our top choice for candy-making; guittard.com)
1/4 cup nonpareils
1. Dip peppermint sticks, one at a time, into melted chocolate. Transfer to a baking pan lined with parchment paper.
2. Allow chocolate to set slightly, about 5 minutes. Roll chocolate end of peppermint sticks in nonpareils. Return to lined pan and let stand at room temperature until chocolate hardens.
Chocolate-Covered Shortbread
These white-chocolate-dipped cookies are versatile enough to suit all tastes and make a simple project for kids in the kitchen.
Ingredients:
24 two-inch shortbread cookies
1 1/4 pounds white chocolate, melted
1/2 cup shelled pistachios, toasted
1/2 cup dried cranberries
1. Line a baking sheet with parchment paper. Dip cookies, one at a time, into melted chocolate and place on baking sheet. Let sit until slightly set, about 5 minutes.
2. Sprinkle with pistachios and cranberries and let stand at room temperature until chocolate hardens completely, about 20 minutes. Note: If your kitchen is too warm and chocolate does not set, chill dipped cookies in freezer 4 minutes. You can also substitute crushed peppermints for nuts and fruit on shortbread to add a sweet crunch.
Peppermint Divinity
Though it's often made with chopped nuts, our version of this classic Christmastime nougat is smooth, creamy, and sweetly peppermint.
Ingredients:
4 cups granulated sugar
1 cup light corn syrup
3 large egg whites
1 1/2 teaspoons peppermint extract
6 drops red food coloring
1. Oil a 9" by 9" pan and a spoon and set aside. Combine sugar and corn syrup in a medium saucepan with 3/4 cup water and cook over medium heat until mixture reaches 260 degrees on a candy thermometer, about 20 minutes.
2. Beat egg whites to stiff peaks in a large bowl using an electric mixer set on medium-high speed. Reduce speed to medium and slowly pour sugar mixture into egg whites. Add peppermint and continue to beat until mixture is very thick and fluffy, about 12 minutes.
3. Immediately transfer to prepared pan and smooth using back of oiled spoon. Dot divinity surface with red food coloring and drag a skewer through to create a marbled effect. Let stand at room temperature until firm, about 2 hours. Slice into 1-inch squares. Note: For a simple variation, drop dollops of divinity batter onto an oiled baking sheet, then top with chocolate kisses.
More from Country Living:
25 Days of Christmas Cookies
Superfestive Holiday Sugar Cookies
40+ Holiday Pies and Desserts
Christmas Cookie Extravaganza
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Reprinted with permission of Hearst Communications, Inc.
