Almond Press Cookies

Teatime Tassies

Mexican Wedding Cookies

Thumbprints

Creamy Peanut Butter Fudge

Peanut Butter Pretzel Bites

Hot Cocoa with Peppermint Whipped Cream

HOT COCOA

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup white sugar
• 1 1/2 pinches salt
• 1/2 cup boiling water
• 5 1/4 cups milk
• 1 teaspoon vanilla extract
• 3/4 cup half and half

Directions:

1. Combine the cocoa, sugar, and pinch of salt in a saucepan.
   
2. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch.
   
3. Stir in milk and heat until very hot, but do not boil!
   
4. Remove from heat and add vanilla. Divide between 6 mugs.
   
5. Add the cream to the mugs of cocoa to cool it to drinking temperature.

PEPPERMINT WHIPPED CREAM

Ingredients:

• 1/2 cup heavy cream
• 2 T. pulverized peppermints (use food processor to create a powder)
  
• 1 T. powdered sugar
• 1 T. crushed peppermints (use hammer to break into small chunks)
  

Directions:

1. Beat cream, pulverized peppermints, and sugar until the whipped cream forms stiff peaks.
   
2. Pipe or spoon onto a parchment-lined baking sheet, sprinkle with crushed peppermints, and freeze until firm, about an hour.

Tip: A large piping tip will help keep bits of peppermint from blocking the hole.

Yield: 6-8 rosettes