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.
BUTTER MINT COOKIES
These delicate mint cookies were a big hit when I made them for a party at work. -Anita Epitropou, Zion, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
ANDES® MINT COOKIES
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Beat butter, white sugar, and brown sugar together in a bowl until smooth and creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
- Whisk flour, baking powder, and salt together in a bowl. Gradually add flour mixture to butter mixture until dough is just-combined. Transfer dough to a resealable plastic bag, squeeze out excess air, and seal bag. Refrigerate until dough firms, at least 2 hours.
- Divide dough into 42 portions and wrap 1 dough portion around 1 mint. Repeat with remaining dough portions. Place dough 2-inches apart on prepared baking sheets.
- Bake in the preheated oven until edges of cookies are golden, 10 to 12 minutes.
- Melt remaining chocolate mint candies in a microwave-safe glass or ceramic bowl in 30-second intervals in the microwave, stirring after each melting, for 1 to 3 minutes. Drizzle melted mint chocolate over cookies.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 17.6 g, Cholesterol 20.5 mg, Fat 7 g, Fiber 0.2 g, Protein 1.7 g, SaturatedFat 5 g, Sodium 91.6 mg, Sugar 6.5 g
ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)
Provided by kayjayjohnson
Number Of Ingredients 8
Steps:
- Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
ANDES MINT PILLOW COOKIES
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you get going its easy! I added food coloring to the dough to make them pink, her baby colors are pink,brown and green. :) Like in...
Provided by Lori Younger
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400° F.
- 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
- 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- 4. Divide dough in half.
- 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
- 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
- 7. Remove top sheet of wax paper and discard.
- 8. Carefully turn second rectangle over mint-topped dough, matching edges.
- 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
- 10. Place pillows 2 inches apart on ungreased cookie sheets.
- 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
ANDES SURPRISE PILLOW COOKIES
This recipe came on a coupon for Andes Mints, the surprise is what a pain in the butt they are to make. I am putting up some alterations to the preparation to make the surprise part of this cookie more pleasant. The resulting cookies were, however, worth the pain.
Provided by Erin K. Brown
Categories Dessert
Time 55m
Yield 42 cookies, 42-49 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees.
- In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
- Add flour, baking powder and salt. beat until a soft dough forms.
- Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
- Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
- Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
- Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
- The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
- I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
- Remove remaining waxed paper.
- Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
- Gently press edges of pillows to seal.
- Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
- Cool completely before storing.
- *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.
Nutrition Facts : Calories 164.3, Fat 10.6, SaturatedFat 4.7, Cholesterol 16.7, Sodium 25.9, Carbohydrate 17.9, Fiber 0.4, Sugar 4.8, Protein 1.3
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