The Return of the Peppermint Candy Cookie

My boys are now men but during a time that seems like long ago and just yesterday I would entertain them by letting them browse a photo-laden Sunset cookie cookbook and let them pick out recipes for us to bake. This Peppermint Candy Cookie, kind of an oat crisp, was one of their favorites. 

I was fortunate to have both sons home for Chanukah dinner so in addition to the latkes, brisket and jelly doughnuts that are traditional holiday fare I made a batch of these cookies. 

For the recipe (and a few other peppermint-flavored treats), please see my version of the recipe here. For large or vegan versions, use a dairy-free margarine. This recipe is egg free. 

Pick a Peck of Oven-Fried Peppers This Chanukah

This Chanukah try oven frying/roasting shishito or padrone peppers. Rinse and dry then toss in a bowl with lots of olive oil and coarse sea salt to taste. Pour peppers with oil on ungreased, rimmed baking trays. Place in preheated 450 degree oven. Roast, turning occasionally until soft and the peppers are blistered and browned on all sides

Let cool slightly and serve warm or at room temperature. 

These peppers have a slight bite and a nice grassy/herbaceous taste. Sometimes you will bite into one that's a bit milder or hotter. 

------

Hanukkah, Hanukah