SEE RECIPE FOTO ON FACEBOOK/THE KITCHEN BUZZZ AND INSTAGRAM/THE KITCHEN BUZZZ
Prep time: 15 to 30 minutes
Makes: 12 to 14 cookies
Let the kids make a Christmas mess in the kitchen. This cookie project is fun and fingerlickin’ good – literally!
Ingredients:
1 cup semisweet or milk chocolate chips, melted in a double boiler
One package Pepperidge Farm Milano Coconut Cookies® or your favorite smooth-topped cookies
3 green candy canes, crushed and set in a bowl
3 red candy canes, crushed and set in a bowl
One cookie sheet lined with parchment paper for each participant
Directions:
1. Place double boiler with melted chocolate on a trivet at center of work table.
2. Set a plate with cookies and bowls with crushed candy canes next to the chocolate.
3. Ask each participant to use a spoon or round-tipped knife to spread chocolate onto each cookie top.
4. Next, ask them to top with crushed candy canes.
5. Set cookies on a platter and serve immediately.
Note: Decorated cookies can be stored in an airtight container and refrigerated for 2 to 3 days.
Text & Photograph ©2025 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
