Holiday Recipes

Claire Edwards, Staff Writer

*Recipes are from

Peppermint Cookies      


-1 cup of butter, softened        

-3/4 cup of white sugar

-1 egg beaten

-3 cups of all purpose flour

-1/4 teaspoon of salt

-1/2 cup of crushed candy canes

-3/4 cup of powdered sugar

-5 teaspoons of warm water

-2 tablespoons of crushed peppermint candy


  1. Preheat oven to 350 degrees.
  2. Beat the butter and white sugar with an electric mixer in a large bowl until smooth.
  3. Beat egg into butter mixture until completely incorporated.
  4. Mix flour and salt into the butter mixture until just incorporated.
  5. Fold crushed candy canes into the batter, mixing just enough to evenly combine.
  6. Roll dough into balls 1 tablespoon at a time; arrange on baking sheets.
  7. Bake in the preheated oven until firm, 8 to 10 minutes. Allow cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
  8. Whisk powdered sugar and warm water together in a small bowl until you have a smooth icing.
  9. Dip top of each cookie in the icing, Top with additional crushed candy cane, if desired. Set aside to let the icing dry, at least 5 minutes.

Oreo Bark


-8 ounces of chocolate chips, melted

-9 ounces of white chocolate, melted

-12 oreos, roughly chopped

-3 candy canes, crushed

  1. Cover large baking sheet with foil.
  2. Spread semi-sweet chocolate in a thin layer onto pan. Refrigerate for 10 minutes.
  3. Spread white chocolate in a thin layer over semi-sweet chocolate.
  4. Sprinkle with remaining ingredients.
  5. Refrigerate 4 hours or until firm.
  6. Break into pieces or cut with cookie cutters to make bark.
  7. Store in tightly covered container.