Kids in
the Kitchen RECIPES: Caroline Kelly
Santa Claus Cookies
Fruit Candy Cane
INGREDIENTS
• Strawberry
• Banana
• Mint sprigs
PREPARATION
Alternate slices of strawberry
and banana to make the shape
of a candy cane on a plate,
decorate with mint sprigs.
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INGREDIENTS
• 12 ounces white baking chocolate, chopped
• 1 package (1 pound) Nutter Butter sandwich cookies
• Red colored sugar
• 32 vanilla or white chips
• 64 miniature semisweet chocolate chips
• 32 Red Hots candies
PREPARATION
1. In a microwave, melt white chocolate at 70% power for
r
d
1 minute; stir. Microwave at additional 10- to 20-second
intervals, stirring until smooth.
2. Dip one end of each cookie into melted chocolate, allowing
g
,
e
d
excess to drip off. Place on wire racks. For Santa’s hat,
sprinkle red sugar on top part of chocolate. Press one
vanilla chip off-center on hat for pompom; let stand
until set.
3. Dip other end of each cookie into melted chocolate for
r
e
t
d
beard, leaving center of cookie uncovered. Place on wire
racks. With a dab of melted chocolate, attach semisweet
chips for eyes and a Red Hot for nose. Place on waxed
paper until set.
F
P
A
an
of
dec
e for
lace wire
e, semisweet
waxed