Minty Middle Treasures Recipes

Steps:

• Heat oven to 400°F. In large bowl, beat granulated sugar, brown sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt.
• Shape about 1 tablespoon dough around each mint. On ungreased cookie sheet, place cookies about 2 inches apart.
• Bake 9 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix 1 cup powdered sugar, the milk, almond extract and a few drops of food color with spoon until thick enough to coat. Dip tops of cookies into frosting; sprinkle with candy sprinkles.

Steps:

• Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
• Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
• Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.

Steps:

• Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes.
• Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.)

Steps:

• Preheat the oven to 400 degrees.
• Beat sugars, shortening, butter, vanilla and egg in a small bowl. Stir in flour.
• Shape 1 tablespoons of dough around one mint. Place 2 inches apart on an ungreased cookie sheet.
• Bake 9-10 minutes or until just golden brown.
• Roll in powdered sugar or cocoa and store in an air-tight container.

Steps:

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a mixing bowl, cream 1/2 cup (1 stick) butter and 1/2 cup sugar until light and fluffy.
• Add one egg and 1/2 teaspoons vanilla and beat well.
• Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition.
• Spread mixture into 9x13 dish.
• In a mixing bowl cream remaining 1/2 cup (1 stick) butter and remaining 1/2 cup sugar until light and fluffy.
• Add remaining egg and remaining 1/2 teaspoons vanilla and beat well.
• Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition.
• Gently spread over chocolate layer and bake until golden brown, about 15 minutes.
• Remove from oven and sprinkle chopped Andes mints over the top.
• Bake until chocolate begins to melt, about 1 additional minute.
• Spread melted chocolate over the top of the bars.
• Cool completely.
• Cut into 24 squares, and then cut squares into triangles.

Steps:

• Preheat oven to 350 degrees.
• In heavy saucepan over very low heat melt 1 cup of the chocolate chips.
• Stir until smooth and cool slightly.
• Beat together butter and sugar until light and fluffy.
• Blend in eggs, vanilla and melted chocolate.
• Add dry ingredients except powdered sugar.
• Stir in remaining chocolate pieces.
• Shape dough into 1 inch balls.
• Roll in powdered sugar, coating heavily.
• Place on ungreased cookie sheet.
• Bake 10-12 minutes.
• Cool 1 minute on cookie sheet.
• Remove to cooling rack and let cool completely.
• Store in airtight container.