STARLIGHT MINT SURPRISE COOKIES
A really good sugar cookie with a mint surprise! My Mom would make these for special occasions. I also remember feeling special when sharing these when she had her afternoon tea...they are really yummy! )Time est. does not include the dough chilling)
Provided by LiisaN
Categories Dessert
Time 24m
Yield 4 1/2 dozen
Number Of Ingredients 10
Steps:
- Sift together the flour,baking soda and salt.
- Cream the butter, sugars.
- Add the eggs, vanilla- beat well.
- Blend in the dry ingredients.
- Cover and chill at least two hours or overnight.
- Take a tablespoon size amount of dough and enclose/conceal mint in dough.
- Place on ungreased baking sheet.
- Place walnut half on top.
- Bake at 375° for 9-12 minutes.
STARLIGHT MINT SURPRISE COOKIES
These cookies won $10,000 for Miss Laura Rott from Naperville, Illinois in a long ago Pillsbury Baking Contest. I can remember my mother making them for us and how good they were. I still have the original recipe that my mother used and since the paper is becoming a little brittle, I'm going to copy it here so I won't damage the original.
Provided by Irish Rose
Categories Dessert
Time 25m
Yield 4 1/2 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda and salt and set aside.
- Cream together the butter and Crisco.
- Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
- Blend in the dry ingredients and mix well.
- Chill dough.
- Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
- Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
- Place on ungreased baking sheet about 2 inches apart.
- Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.
STARLIGHT MINT CAKE
Pinwheels are the star in this minty cherry poke cake.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
- Heat oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Cool completely before removing from parchment. Meanwhile, repeat with remaining 11 mints.
- Melt chocolate as directed on package. Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.
- Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread cake with chocolate mixture. Unmold second cake layer; place on first layer. Frost with COOL WHIP. Refrigerate until ready to serve. Decorate with melted mints.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
STARLIGHT MINT DELIGHTS
The last of my traditional Christmas cookies (and one of my favorites). The prep time includes time to chill the dough.
Provided by ChrisMc
Categories Dessert
Time 3h12m
Yield 74 cookies
Number Of Ingredients 11
Steps:
- Cream the butter and sugars.
- Blend in the eggs, water, and vanilla.
- Add the flour, salt, and baking soda.
- Refrigerate at least 2 hours.
- Cut the mints in half.
- Roll chilled dough into 1 tbs balls.
- Place a half mint in the middle of each dough ball and press down; envelope the mint in the dough.
- Place the cookies on a greased baking sheet 2 inches apart (these will flatten out as they cook).
- Press a pecan half into the top of each cookie.
- Bake 10-12 minutes at 375 degrees.
Nutrition Facts : Calories 82.7, Fat 4.2, SaturatedFat 2, Cholesterol 12.3, Sodium 53.5, Carbohydrate 11.3, Fiber 0.4, Sugar 4.2, Protein 0.9
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STARLIGHT MINT SURPRISE COOKIES RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (7)Category DessertServings 60Total Time 3 hrs
- In large bowl, beat sugars, butter, water, vanilla and eggs with electric mixer on medium speed, scraping bowl occasionally, until blended. On low speed, beat in flour, baking soda and salt until well blended. Cover with plastic wrap; refrigerate at least 2 hours for easier handling.
- Heat oven to 375°F. Using about 1 tablespoon dough, press dough around each chocolate candy to cover completely. Place 2 inches apart on ungreased cookie sheets. Top each with walnut half.
- Bake 7 to 9 minutes or until light golden brown. Immediately remove from cookie sheets to cooling rack.
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