Peppermint Peppernuts Recipes

Steps:

• Preheat the oven to 375 degrees F. In the large bowl, cream the butter with the sugar using an electric mixer. Add the egg and ground nuts. In another bowl, mix the flour with the baking powder, soda, cardamom, cinnamon, cloves, allspice and nutmeg. Blend the dry ingredients into the creamed mixture until a stiff dough forms. Shape the dough into a ball. (At this point, you can wrap the dough in plastic wrap and refrigerate it to develop the flavor, for up to a week). Cut off a portion of the dough at a time and roll between your hands and a lightly floured work surface to make slim, ropes about 1/2-inch thick. Place 4 or 5 ropes on an ungreased cookie sheet. Cut ropes into 1/2-inch pieces using a sharp, small knife. Separate the pieces. Bake for 8 minutes or until the cookies are lightly browned and dry. Remove from the oven; cool on the baking sheet.

Steps:

• In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Steps:

• Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.
• Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.
• Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top.
• Refrigerate until the white chocolate hardens, about 30 minutes. Cut or break into pieces to serve.

Steps:

• Cream margarine & sugar, add molasses & eggs and beat well. Add anise extract and mix well. Add dry ingredients-then work with hands until you have a very stiff dough. Form into balls & chill. Roll in long rolls about the size of your finger & cut in small pieces. Pick these up & roll into balls. About the size of a small marble. Bake for 8-10 minutes at 375 degrees.

Steps:

• Cream sugar, eggs and butter.
• Add remaining ingredients and mix throughly.
• Roll into a ball and place in refrigerator in gallon size plastic bag.
• Later, roll into snakes and cut with scissors or knife.
• Bake 350°F for 10-15 minutes (depending on desired crunch).