Baked goods: Can break them up and add them to sugar cookies. The candy will melt, so use a Silpat or baking paper on your cookie sheet. Or sprinkle them onto the frosting of your sugar cookies, brownies, cakes, rice krispies treats, cupcakes or biscotti.

Here’s two recipes. One for little biscotti wedges garnished with white chocolate and crushed peppermint. The next is for drop cookies.

Candy cane biscotti

3 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter
2 Tablespoons water
1 teaspoon peppermint extract
2 eggs
1 cup finely crushed peppermint candies (divided)
1/2 cup slivered almonds, toasted
4 oz. white chocolate, melted

Preparation: Leave butter out to soften. Crush candy canes. Toast almonds (350F oven for 8-10 minutes) Preheat oven to 350F

Instructions: Line cookie sheet with parchment paper. Combine flour, baking powder, and salt in med bowl. Set aside. Cream together butter and sugar in large bowl. Beat in water, peppermint extract, and eggs. Add flour mixture, 1/2 cup crushed candies, and almonds. Mix until just blended. Divide dough in half.

Shape each half into a 10×3" log on prepared cookie sheet. Bake 30 minutes. Let cool 15-20 minutes. Using a serrated knife, cut logs diagonally into 1/2" slices. Place on cookie sheets and bake 15 minutes; turn and bake 15 minutes, or until edges are browned. Remove and cool on wire racks. Dip each cookie 1/3 – 1/2 way into melted chocolate. Before chocolate sets, dip ends into remaining crushed candies. Serving Size: 40 cookies

Candy cane drop cookies

1 cup butter, softened
1 1/4 cup powdered sugar
1 1/2 teaspoon vanilla
1 1/3 cup all-purpose flour
1 cup rolled oats
1/2 teaspoon salt
3/4 cup coarsely crushed candy canes

Preheat oven to 325F

Instructions: In large bowl of electric mixer, beat butter and 1 c. sugar until creamy; beat in vanilla. In another bowl, stir together flour, oats, and salt. Gradually add to butter mixture, blending thoroughly. Add 1/4 cup crushed candy canes and mix until well combined. Roll dough into 3/4-inch balls, then roll in remaining sugar to coat. Place balls 2″ apart on greased/floured baking sheets. Flatten cookies with a fork, making a criss-cross pattern with the tines. Sprinkle each cookie with approx 1/2 teaspoon crushed candy canes. Bake 18-20 minutes, or until edges are lightly browned. Let cool on sheets for 2-3 minutes, then transfer to racks to cool completely. Serving size: Approximately 4 dozen.

Use candy canes in hot beverages: Use them to stir and add flavor to hot cocoa, tea or coffee.