Peppermint
Snow Pie
CRUST
• 1 1/4 cups (8 crackers) chocolate
graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/3 cup butter, melted
FILLING
• 1 envelope (7 grams) unflavored gelatin
• 2 tablespoons boiling water
• 1 can (12 fl. oz.) NESTLÉ® CARNATION®
Evaporated Milk
• 1 cup (6 oz.) NESTLÉ®
TOLL HOUSE® Premier
White Morsels
• 1/2 teaspoon
peppermint extract
• 1 container (8 oz.) frozen whipped topping,
thawed, divided
• 1/2 cup (about 24) coarsely chopped
hard peppermint candies, divided
PREHEAT oven to 375° F. Grease 9-inch deep-dish pie plate. FOR CRUST: COMBINE crumbs and sugar in pie
plate. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate. BAKE for 8 minutes.
Cool completely on wire rack. FOR FILLING: PLACE gelatin in small bowl; stir in water. Let soften for 1 minute.
HEAT evaporated milk and softened gelatin in small saucepan over medium heat, stirring constantly with whisk until
mixture is dissolved and hot. Remove from heat; stir in morsels and peppermint extract until completely melted
and smooth. Pour into medium bowl. Refrigerate uncovered for 30 minutes, stirring occasionally, until cool to touch.
Gently whisk in 2 cups whipped topping. Sprinkle 1/4 cup candies over bottom of crust. Pour filling over pie crust.
REFRIGERATE for 2 hours or until set. Spread remaining whipped topping over center of filling. Sprinkle with
remaining 1/4 cup candies. Serve immediately.
Snowy
Cocoa Crinkles
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2 cups granulated sugar
3/4 cup canola oil
1 cup HERSHEY’S Cocoa
4 eggs OR 2/3 cup liquid eggs
(such as AllWhites)
• 2 teaspoons vanilla extract
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2-1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup powdered sugar
for rolling
COMBINE granulated sugar and oil in large bowl; add cocoa, beating until well blended. Beat in eggs
and vanilla. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well.
COVER; refrigerate until dough is firm enough to handle, at least 6 hours.
HEAT oven to 350°F. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls;
roll in powdered sugar to coat. Place about 2 inches apart on prepared cookie sheet.
BAKE 10 to 12 minutes or until almost no indentation remains when touched lightly and tops are crackled.
Cool slightly. Remove from cookie sheet to wire rack. Cool completely. Makes about 6 dozen cookies.
Holiday Snowball
Cookies
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1 1/2 cups (3 sticks) butter, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
1 2/3 cups (10-oz. pkg.) NESTLÉ®
TOLL HOUSE® Holiday Morsels
• 1/2 cup finely chopped nuts
• Powdered sugar
PREHEAT oven to 375° F. BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy.
Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls.
Place on ungreased baking sheets. BAKE for 10 to 12 minutes or until cookies are set and lightly browned.
Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for
10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired.
Store in airtight containers.
Rockin’ around the
Christmas Tree Cookies
CHOCOLATE COOKIES:
• 1 cup (2 sticks) unsalted butter,
room temperature
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
FILLING:
• 1/2 cup (1 stick) unsalted butter
• 2 tablespoons heavy
whipping cream
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups powdered sugar
• HERSHEY’S KISSES Brand
Candy Cane Mint Candies
• HERSHEY’S Milk Chocolate Chips
• Additional powdered sugar
FOR THE COOKIES: COMBINE the butter and sugar in a large mixing bowl and beat on medium speed
until light and fluffy. ADD the egg and vanilla; beat until well incorporated. In a small bowl whisk together
the flour, cocoa, baking powder and salt. Gradually add the dry mixture to the creamed mixture, beating on
lowest speed. Continue to mix on the lowest setting until the dry ingredients are just incorporated. DIVIDE
the dough in half and shape into two discs. Wrap in plastic wrap and refrigerate for 1 hour. When the dough is
chilled, preheat the oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside. Roll
one portion of the dough to 1/4 inch thickness. Use a Christmas tree cookie cutter to cut out cookies.
Transfer them to the prepared baking sheet.
*Recipe continued on back
DIRECTIONS CONTINUED
BAKE for 10 minutes. After the cookies come out
of the oven, place the KISSES Candy and chocolate
chips on half of the cookies as decorations when
the cookies are warm, not hot, so as to have the
chocolate stick on the cookies, but not melt.
Transfer the cookies to a cooling rack to cool
completely. Repeat steps 7 through 12 with second
portion of dough. FOR THE FILLING: COMBINE
the butter, heavy whipping cream, vanilla extract
and salt and beat until combined. ADD the
powdered sugar 1/2 cup at a time until the filling
comes together. It should be a little stiffer than
cupcake frosting.
ASSEMBLE THE COOKIES: Transfer the filling to
a piping bag and pipe the filling onto the half of
the cookies that are not decorated. Top with the
decorated cookies to form the cookie sandwiches.
Santa Hat Topped
Red Velvet Cupcakes
• 1/2 cup (1 stick) butter or margarine,
softened
• 1 1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk or sour milk*
• 2 tablespoons (one 1-oz. bottle)
red food color
• 2 cups all-purpose flour
• 1/3 cup HERSHEY’S Cocoa
• 1 teaspoon salt
• 1 1/2 teaspoons baking soda
• 1 tablespoon white vinegar
• 1 - 2 cans (about 16 oz. each)
ready-to-spread vanilla frosting
or your favorite homemade frosting
• Red and green colored sugars (garnish)
• 28 HERSHEY’S KISSES Brand Candy Cane Mint
Candies or HERSHEY’S KISSES Brand Milk Chocolates
• *To sour milk: Add 1 tablespoon of vinegar to
milk to make 1 cup.
HEAT oven to 350°F. Line muffin cups (2-1/2 inches in diameter) with paper or foil baking cups. BEAT butter and sugar in
large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food color. Stir together flour, cocoa and salt; add
alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Fill muffin cups about 1/2 full
with batter. BAKE about 20 minutes or until wooden pick inserted in centers comes out clean. Cool completely in pan on wire
rack. SET ASIDE about 3/4 cup frosting; frost cupcakes with remaining frosting. Generously sprinkle tops of frosted cupcakes
with green or red colored sugars. Remove wrappers from candies. Place reserved frosting in heavy duty (freezer) resealable food
storage bag. Cut off one corner of bag about 1/4 inch from point. Squeeze quarter-sized dollop of frosting onto top of cupcake;
push a HERSHEY’S KISSES Candy Cane Mint Candy or HERSHEY’S KISSES Milk Chocolate into center of dollop so that frosting
comes up around bottom edge of candy piece forming the “fur” cuff of Santa’s hat. Place small dab of frosting on tip of candy
piece to finish hat. Makes about 30 cupcakes.
Spicy Chocolate
Soufflé Cookies
• 1 cup (6 oz.) NESTLÉ® TOLL
HOUSE® Dark Chocolate Morsels
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 2 to 3 pinches of ground cayenne
pepper or chili powder
• 2 large egg whites, at
room temperature
• 1/8 teaspoon cream of tartar
• 1/2 teaspoon vanilla extract
• 1/2 cup finely chopped pecans
POSITION racks in upper and lower third of oven. Preheat to 350° F. Lightly grease or paper-line two baking
sheets with parchment paper. MELT morsels in microwave-safe bowl on MEDIUM-HIGH (70%) power for 45
seconds; STIR. Morsels may retain some of their original shape. Microwave at additional 10- to 15-second
intervals, stirring just until morsels are melted. Set aside. COMBINE sugar, cinnamon and chili powder in
small bowl. Beat egg whites and cream of tartar in small mixer bowl on high speed until soft peaks form when
beaters are lifted. Beating on high speed, gradually add sugar mixture and vanilla until whites are glossy
and stiff peaks form. Gently fold in nuts and melted chocolate until mixture is just uniform. Spoon mixture
into gallon-size food storage bag with with 1/2-inch snipped from corner of bag. Pipe mixture into 1 1/2-inch
circles about 2 inches apart onto prepared baking sheet. BAKE for 7 to 8 minutes or until cookies are shiny
and cracked. They should be firm on the outside and gooey on the inside. Immediately remove cookies to
wire rack or slide parchment to wire racks to cool completely. Store cookies in airtight container at room
temperature. Cookies are best eaten the day they are baked but will last a day or two.