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Friday, December 11, 2009

Peppermint Strips

This recipe comes from the Wisconsin Electric Power Company, circa 1975.  Peppermint Strips freeze well, and taste EXTRA good when frozen (Yup, I've snitched a few).  I make a triple batch...which is the limit of my biggest mixing bowl.  After Christmas, I always make one more batch, just to keep for our own family.

Peppermint Strips

2 c. sifted all-purpose flour
1 c. sugar
1 c. butter (do not use margarine)
1 egg yok, slightly beaten
1 tsp. vanilla
1 c. mini chocolate chips
1 egg white
2/3 c. crushed mini candy canes (we increased this from 1/2 c. to cover whole pan)

Combine sifted flour and sugar. Cut in butter until mixture resembles coarse crumbs. Mix in egg yolk, vanilla and chocolate bits. Press mixture into ungreased 10 x 15 x 1 inch pan. (I've always used a 13 x 9 pan). Beat egg white until frothy; brush over top of dough; sprinkle with candy. Bake at 350 about 25 minutes. Cut into strips when cool. Makes about 5 dozen. (I cut mine 6 x 8, for 48 each).

Here's what they should look like before they go into the oven:

And here's how they look when done: 

The candy on top browns quickly. They should JUST begin to turn a golden on the edges when you pull them out of the oven.

Mini candy canes break up easily in a food processor, and are packaged loosely, whereas larger candy canes are wrapped tight and hard to get the cellophane off.   One 9 ounce box of candy canes is enough for two pans.  A large fork works best for cutting in the butter...or you may have to use your (freshly and thoroughly washed) hands.  It's kind of a messy operation, but well worth the effort!

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