STARLIGHT CHOCOLATE MINT RECIPES

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°.

Steps:

• Combine butter and sugar in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add egg yolks, vanilla and peppermint flavoring. Continue beating, scraping bowl often, until well mixed. Add flour, 1/2 cup crushed candies and salt; beat at low speed, scraping bowl often, until well mixed.
• Divide dough in half. Wrap each in plastic food wrap; refrigerate at least 1 hour.
• Heat oven to 350°F. Lightly grease cookie sheets; set aside.
• Roll out dough, one-half at a time (keeping remaining dough refrigerated), on lightly floured surface to 1/8-inch thickness. Cut into shapes with 1 1/2-inch cookie cutters. Place 1 inch apart onto prepared cookie sheets.
• Bake 6-10 minutes or until edges are lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
• Spread about 1 teaspoon melted chocolate onto bottom of one cookie; top with another cookie, bottom-side down. Repeat to assemble all cookies. Decorate as desired with melted chocolate and crushed candies. Place onto waxed paper; let stand 1 hour or until set.