CHOCOLATE MINT SANDWICH COOKIES
I got this recipe from my daughter years ago. I've taken these chewy filled cookies and the treasured recipe to many cookie exchanges.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen cookies.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.
Nutrition Facts : Calories 213 calories, Fat 8g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 187mg sodium, Carbohydrate 36g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
AFTER-DINNER-MINT COOKIES
This great recipe came from BH&G - I included the notes from the website. Make Ahead Tip Wrap rolls of dough in plastic wrap. Place in a freezer container; freeze up to 1 month. To use, thaw just until soft enough to slice. Or, bake and cool cookies completely; do not drizzle with chocolate mixture. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. To use, thaw and drizzle with melted chocolate mixture.
Provided by Ceezie
Categories Dessert
Time 29m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
- Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jelly-roll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in waxed paper or clear plastic wrap. Chill about 4 hours or until firm.
- Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
Nutrition Facts : Calories 61.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 11, Sodium 33.1, Carbohydrate 8.3, Fiber 0.1, Sugar 4, Protein 0.7
HOLIDAY BUTTER MINT COOKIES
My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors-and everyone loves them! -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by kittycamo98
Categories Low Protein
Time 30m
Yield 100 mints, 50 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
- Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.
Nutrition Facts : Calories 71.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.2, Sodium 6.5, Carbohydrate 17.4, Sugar 15.7
AFTER DINNER MINTS
This has been a tradition in my family for three generations to make huge batches of these every christmas and give them out to family friends and workmates. EVERYBODY loves these they melt in your mouth and taste divine. you will have everybody raving about them. And the best thing about them is how simple they are to make. Can be easily doubled, trebled..
Provided by kiwileese
Categories Candy
Time 1h
Yield 50 chocolates approx
Number Of Ingredients 5
Steps:
- Soften the butter,
- Blend in cream cheese, icing sugar and peppermint essence.
- Roll into small balls, press flat with the palm of your hand.
- Place in the freezer until firm and then coat with melted chocolate.
- Store in freezer.
Nutrition Facts : Calories 66.6, Fat 2.9, SaturatedFat 1.8, Cholesterol 3.6, Sodium 10.4, Carbohydrate 10.9, Fiber 0.5, Sugar 9.8, Protein 0.5
ANDES MINT COOKIES
Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
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