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Prairie Flavors


‘Tis the Season for Peppermint


By Laura Araujo B fdf Chocolate-peppermint Crinkle Cookies


aking Christmas cookies is a family holiday tradition. One of my favorite recipes is the Chocolate-peppermint Crinkle Cookies. The dough can be made ahead, frozen and baked fresh when holiday guests arrive. The Minty Marshmallow Pops recipe is a fun and easy way for kids to get involved in holiday baking. For more peppermint recipes, visit www.ok-living.coop.


Minty


Marshmallow Pops Yields 2 dozen pops


✓ 4 candy canes, crushed ✓ 1 cup chocolate chips, melted ✓ 24 candy sticks or paper straws ✓ 24 large (or giant) marshmallows


Dip one end of the candy stick into the melt- ed chocolate. Press the dipped end of the can-


Chocolate-peppermint


Crinkle Cookies Yields 4 dozen cookies


✓ ½ cup butter ✓ ½ cup shortening ✓ ¾ cup granulated sugar ✓ ¾ cup brown sugar ✓ 2 eggs ✓ ½ teaspoon peppermint extract ✓ 2 cups all purpose-fl our ✓ 2/3 cup cocoa powder ✓ ¾ teaspoon baking powder ✓ ¼ teaspoon salt ✓ 10-ounce package chocolate chunks ✓ ½ cup powdered sugar


dy stick into a fl at side of the marshmallow. Place the marshmallow, standing upright, on a wax paper-lined baking sheet. Repeat with the remaining marshmallows. Place the bak- ing sheet in the refrigerator and allow the chocolate to harden. Dip the marshmallows into the chocolate, so that it goes about 1/3 of the way up the marshmallow. Sprinkle the chocolate with bits of crushed candy cane. Place the marshmallow back onto the baking sheet, standing upright. Once all the marsh- mallows are dipped, place them into the re- frigerator and allow the chocolate to harden.


✓ 48 Hershey’s Candy Cane Kisses, unwrapped


In a medium bowl, cream the butter, short- ening and sugars. Mix in the eggs and pep- permint extract and beat well. In a separate bowl, whisk together the fl our, cocoa pow- der, baking powder and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate chunks. Cover the dough with plastic wrap and chill for 30 minutes. Place the powdered sugar into a shallow bowl. Preheat the oven to 350°F. After chilling, form the dough into 1-inch balls; roll them in powdered sugar and place them on an ungreased baking sheet, 2 inches apart. Bake for 8 to 10 minutes. After the cookies have cooled for 2 minutes, press a kiss into the center of each cookie.


Holiday Time-saving Tip: Mix the cookie dough ahead of time. Form the dough into 1-inch balls and place them on a baking sheet. Place the baking sheet in the freezer for about 1 to 2 hours. Transfer the frozen dough balls to a plastic freezer bag, seal the bag, and freeze until ready to use. When ready to bake, add the powdered sugar to the plastic freezer bag; reseal and shake to coat the dough balls. Place the frozen dough balls onto a baking sheet and bake in a preheated oven for 10-12 minutes. After the cookies have cooled for 2 minutes, press a kiss into the center of each cookie.


Minty Marshmallow Pops 24 WWW.OK-LIVING.COOP


If viewing our digital edition, click here to view bonus peppermint recipes. Access our digital edition at www.ok-living.coop or fi nd our FREE app at the Apple Newsstand, Google Play or Amazon.


Photos by Laura Araujo


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