Candy Cane Cocoa
Instead of scrambling to bake cookies or make truffles for gifting, make these mixes instead. Layered in a jar like sand art, they’re simple, pretty and very much appreciated once January’s austerity has worn out its welcome.
Candy Cane Cocoa
Every year, candy canes abound, and by a week before the holiday we’ve usually accumulated at least a few. Their cool flavor is at its best bolstered by bittersweet chocolate.
4-6 candy canes, crushed
2 ½ cups cocoa powder
2 ½ cups granulated sugar
1 tablespoon table salt
Mix all ingredients into jars.
Include a hand-lettered tag with the instructions below
Thoroughly combine ingredients, then mix one tablespoon with heated milk.
Stir until dissolved and then enjoy!
Peanut & Pretzel Cookie
Snacking in Philly means pretzels and Goldenberg’s Peanut Chews.
These sweet and salty cookies are inspired by both.
Approximately 45 cookies
2 ¼ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup brown sugar, packed
½ cup granulated sugar
1 cup pretzel pieces
½ cup peanuts
1 cup semisweet chocolate chips
½ cup toffee pieces (Heath Bar)
Mix flour, baking soda and salt, and place at the bottom of one 1.5 liter or two 1 quart jars. Pat flat.
Layer sugars and all other ingredients on top
Include a hand lettered tag with the instructions on the right.
Preheat oven to 375 degrees F.
Sift mix through a fine sieve to separate
peanuts, pretzels, toffee pieces and chocolate chips, and to fluff flour.
Beat 2 sticks butter (1 cup) until fluffy, and slowly add flour and sugar mixture. Add two
eggs and mix to combine.
Gently mix in peanuts, pretzels, toffee pieces and chocolate chips.
Drop walnut-sized balls of dough onto parchment-lined baking sheets and bake until edges are lightly browned and centers still look
wobbly, 8–12 minutes. Cool.
Story and photos by Emily Teel.
This story is from page 33 of our Countdown to the Holidays feature in our December 2013 issue.