MINT-FILLED COOKIES RECIPE: HOW TO MAKE IT
I tuck a peppermint patty inside these treats for a fun surprise. The bites will melt in your mouth. —Karen Nielson, St. George, Utah
Provided by Taste of Home
Categories Desserts
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 40 cookies.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter, cream cheese and sugars until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into butter mixture., Divide dough in half; shape each into a disk. Wrap in waxed paper and refrigerate 30 minutes or until firm enough to roll., Preheat oven to 400°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 3-in. round cookie cutter. Place a mint patty in center of each circle; fold dough over patty. Pinch to seal seams. Place on greased baking sheets, seam side down., Bake 8-10 minutes or until cookies are golden brown. Remove from pans to wire racks to cool completely., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over cookies. Refrigerate until set. Store in an airtight container in the refrigerator., Freeze option: Transfer unrolled disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare, bake and decorate as directed.
Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 24mg cholesterol, SodiumContent 117mg sodium, CarbohydrateContent 33g carbohydrate (21g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
MINT-FILLED CHOCOLATE THUMBPRINTS RECIPE - BETTYCROCKER.COM
Cool mint and rich chocolate make a seductive cookie combo. One cookie batch may not be enough.
Provided by Betty Crocker Kitchens
Total Time 2 hours 0 minutes
Prep Time 2 hours 0 minutes
Yield 48
Number Of Ingredients 13
Steps:
- Heat oven to 375°F (if using dark or nonstick cookie sheet, heat oven to 350°F). In large bowl, beat granulated sugar, 1 cup butter and the vanilla with electric mixer on medium speed until fluffy. Beat in egg yolk until smooth. Beat in flour and cocoa.
- Shape dough by rounded teaspoonfuls into 1-inch balls. On ungreased cookie sheet, place balls 1 inch apart. With index finger or thumb, make indentation in center of each ball.
- Bake 7 to 9 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- In small bowl, beat 1/4 cup butter and the powdered sugar on low speed until smooth. Beat in milk, peppermint extract and enough food color for desired color. Spoon about 1/2 teaspoon filling into each cookie.
- Place chocolate chips and shortening in small resealable food-storage plastic bag; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cookies. Let stand about 1 hour or until chocolate is set.
Nutrition Facts : Calories 80 , CarbohydrateContent 8 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 0 g, SaturatedFatContent 2 1/2 g, ServingSize 1 Cookie, SodiumContent 30 mg, SugarContent 5 g, TransFatContent 0 g
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