Peppermint Kisses by Brenda Nixon

by Brenda Nixon

Yummmy! The following recipe is in A Scrapbook of Christmas Firsts, but I want to share it with you today. Our family loves these light, slightly crunchy, peppermints that easily (too easily) pop into the mouth. They're so airy we don't feel the calorie crunch only the clean refreshment of peppermint.

When writing assignments or speaking engagements slow for me during December, that's when I pull out my kitchen cookware and "go to town."

But first, a bit 'o history -- The first Christmas my husband and I were married -- and poor as church mice -- I found this recipe in a newspaper and decided to give it a try since it required only three inexpensive ingredients. To my delight, it was not only easy and delicious, but made a whopping batch that I could share with others.

1. 4 Egg Whites (room temperature)
2. 1 1/4 Cups sugar
3. 1/4 Cup finely crushed candy canes

Put egg whites in a large bowl and beat with mixer at high speed until soft peaks form when the beater is slowly raised. Continue beating, and add sugar two tablespoons at a time. Beat well after each addition. Continue beating until stiff peaks form when the beater is slowly raised. Gently fold in the crushed candy canes. Drop mixture by small teaspoons onto a greased cookie sheet. Try to keep them all the same size so they bake evenly. Sprinkle with additional colored sugar if desired. Bake at 300 degrees for 25 - 30 minutes or until slightly browned on bottom. Cool on wire rack and store in an airtight container. Yield: 4 dozen kisses.

What is your family's favorite holiday snack? Will you share a recipe here?