Christmas Recipes — Yum!

Lacey LaBorde, Contributor

Candy Cane Cookies:

  • Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir food color into 1 half. Cover and refrigerate at least 4 hours.
  • 2 Heat oven to 375ºF.
  • 3 Stir together peppermint candy and 2 tablespoon sugar; set aside.
  • 4 For each candy cane, shape 1 rounded teaspoon dough from each half into 4-inch rope by rolling back and forth on floured surface. Place 1 red and white rope side by side; press together lightly and twist. Place on ungreased cookie sheet; curve top of cookie down to form handle of cane.
  • 5 Bake 9 to 12 minutes or until set and very light brown. Immediately sprinkle candy mixture over cookies. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
 Golden Mashed Potatoes
  • In 3-quart saucepan, place potatoes. Add water just to cover. Heat to boiling; reduce heat to low. Cover and boil gently (simmer) 15 to 20 minutes or until potatoes are fork-tender. Drain.
  • 2 In same saucepan, mash potatoes, butter and salt with potato masher just until lumpy. Gradually add yogurt, mashing until blended but still lumpy. Stir in pepper and chives.  
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