MINTYWICHES
I got this recipe from the newspaper 30 years ago but it is still a family favorite. Not the easiest to make but well worth the effort!
Provided by Julie Johnson @juljohn
Categories Cookies
Number Of Ingredients 10
Steps:
- Combine butter, sugar, and egg in a large mixing bowl and beat until light and creamy. Blend in melted chocolate chips and corn syrup.
- Sift together flour, baking soda and salt. Stir into chocolate mixture. Chill several hours or overnight.
- Using rounded 1/4 teaspoon of dough, shape into a ball and roll in granulated sugar. Repeat for all dough and place cookies on ungreased cookie sheets. Bake at 350 degrees for 10-12 minutes. Remove each batch from oven and let stand just a few seconds. DO NOT COOL. Turn half of each batch upside down and top with a mint candy half. Top with a second cookie. Place in the freezer on a flat tray or cookie sheet to harden.
- HINT: This dough becomes sticky and hard to manage at room temperature. Return remaining dough to the refrigerator between batches.
WITCHES' BREW
Stir up some Halloween beverages that are as bewitching as the rest of your menu. Omit the vodka for a nonalcoholic version so the kids can have some, too! -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool., Place the kiwi, mint and sugar syrup in a blender; cover and process until blended. Pour into a large pitcher; stir in vodka if desired. Refrigerate until chilled., Just before serving, stir in ginger ale. Serve over ice.
Nutrition Facts : Calories 253 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 17mg sodium, Carbohydrate 64g carbohydrate (57g sugars, Fiber 4g fiber), Protein 1g protein.
MINT SLICE COOKIES
A bracing mint filling is sandwiched between crisp chocolate cookies and coated with a thin layer of dark chocolate in this homemade version of beloved Australian treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 12
Number Of Ingredients 12
Steps:
- Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
- Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
- Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
- Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
- Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
- Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.
CONTEST-WINNING CHOCOLATE MINT COOKIES
My dad sandwiches mint patties between two tender chocolate cookies to create these chewy treats. The blend of chocolate and mint is a big hit at our house. Best of all, these cookies are easy and fun to make. -Christina Burbage, Spartanburg, South Carolina
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 32 sandwich cookies.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to the creamed mixture, beating until well combined. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-9 minutes or until puffy and tops are cracked. Invert half of the cookies onto wire racks. Immediately place a mint patty on each, then top with remaining cookies. Press lightly to seal. Cool completely.
Nutrition Facts : Calories 179 calories, Fat 8g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 154mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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