Candy Cane Russian Tea Cakes and Chrstmas Punch

Candy Cane Russian Tea Cakes

•1/4 cup finely crushed peppermint (16 peppermint candies or 4 candy canes)

•1/4 cup powdered sugar

•1 cup butter, softened

•1/3 cup powdered sugar

•1/4 cup finely crushed peppermint (16 peppermint candies or 4 candy canes)

•1 tsp. vanilla

•2 1/4 cups all-purpose flour

•1/4 tsp. salt

Heat oven to 325 degrees F. Mix 1/4 cup peppermint and 1/4 powdered sugar in a small bowl and set aside. Mix butter, 1/3 cup powdered sugar, 1/4 cup crushed peppermint and vanilla in a medium bowl. Stir in the salt and flour. Make rounded balls the size of a tablespoon and put apprx. 2 inches apart on an ungreased cookie sheet. Bake for 12-15 minutes or until set (not browned). Immediately roll cookies in the candy cane/powdered sugar mixture and cool on a wire rack or on paper towels. Let cool completely and roll in peppermint/sugar mixture again. .Tip: To make the peppermint finer, put peppermint into a food processer until at desired consistency.

1/2 gallon lime or raspberry sherbet, softened


1 liter ginger ale

2 cups lemon-lime soda

2 cups grapefruit or citrus soda

1.Just before serving, place sherbet in a punch bowl. Add ginger ale and soda; stir until sherbet is almost dissolved.

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