PASTEL CHOCOLATE MINTS RECIPES

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CHOCOLATE PASTEL MINT COOKIES RECIPE | LAND O’LAKES



Chocolate Pastel Mint Cookies Recipe | Land O’Lakes image

This chocolate cookie is simply shaped in a ball, rolled in sugar and decorated with mint candies.

Provided by Land O'Lakes

Categories     Cookie    Mint    Dessert

Total Time 0 minutes

Prep Time 45 minutes

Yield 48 cookies

Number Of Ingredients 10

1 cup sugar
1/2 cup Land O Lakes® Butter softened
1 large Land O Lakes® Egg
1 1/2 teaspoons vanilla
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 tablespoons sugar
144 small pastel mint kisses

Steps:

  • Heat oven to 350°F.
  • Combine 1 cup sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa, baking powder and baking soda. Beat until well mixed.
  • Shape dough into 1-inch balls. Roll in 2 tablespoons sugar. Place 2 inches apart onto ungreased cookie sheets. Bake 9-11 minutes or until set. Quickly press 3 small mint kisses on top of each cookie. Cool completely..

Nutrition Facts : Calories 60 calories, FatContent 2.5 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 10 milligrams, SodiumContent 30 milligrams, CarbohydrateContent 9 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 1 grams

CREAMY PASTEL MINTS RECIPE: HOW TO MAKE IT



Creamy Pastel Mints Recipe: How to Make It image

These mints are so simple to put together, and fun to share. I make them for all sorts of occasions, from baby showers to birthdays. —Janice Brady, Seattle, Washington

Provided by Taste of Home

Categories     Desserts

Total Time 40 minutes

Prep Time 40 minutes

Cook Time 0 minutes

Yield about 5 dozen.

Number Of Ingredients 4

3 ounces (6 tablespoons) cream cheese
1/4 to 1/2 teaspoon peppermint extract
Red food coloring
3 cups confectioners' sugar

Steps:

  • Place cream cheese in a bowl; let stand at room temperature to soften slightly. Stir in extract until blended. Tint mixture pink or red as desired. Gradually mix in half of the confectioners’ sugar., On a work surface, knead in remaining confectioners’ sugar until smooth. Divide mixture into three portions; roll each to 1/4-in. thickness. (Flour or additional confectioners' sugar is not necessary for rolling.), Cut candy with a 1-in. heart-shaped cookie cutter. Store between layers of waxed paper in an airtight container in the refrigerator.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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