THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
AFTER-DINNER MINT DELIGHTS
I created these because I wanted something different for my cookie baskets at Christmas time. They melt into a deliciously minty taste. In my circle of family and friends, these have become a highly anticipated holiday treat..-Sally Nicosia, Lynn, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the extracts, salt and, if desired, a few drops food coloring. Gradually add flour and mix well., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-in. thickness. Bake at 375° until set, 10-12 minutes. Remove to wire racks to cool completely., In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
AFTER DINNER MINT COOKIES
When it's the holidays, there's always something special about the cookies! These after dinner mint cookies are ones that our family made each Christmas and loved! With a bit of sugar around the edges and a mint melted in the middle, they're a unique recipe that will soon be your favorite as well!
Provided by Kaleb
Categories Cookies
Time 42m
Number Of Ingredients 11
Steps:
- In the microwave, melt the butter, brown sugar, and chocolate. Melt by heating in 30-second increments, stirring in between each heating, until the mixture is dissolved. Let cool slightly.
- Add espresso powder and beat in eggs one at a time until incorporated.
- Mix in vanilla, baking soda, salt, and flour.
- Mix until no streaks of flour remain. If the dough is too soft to handle, chill slightly before making balls.
- Using a tablespoon-sized scoop, make cookie balls. Roll into a ball then roll in sugar and place on parchment-lined baking sheets.
- Bake in a preheated 350°F oven for 8-12 minutes. The cookies are done when just set around the edge and puffed in the middle.
- Remove from the oven and immediately press half a mint in the center of the cookie. Let the mints soften and melt. Then, using the back of a spoon, swirl the mint in a circle.
- Let cookies cool on a cooling rack until the mint center has hardened.
Nutrition Facts : ServingSize 1 cookie, Calories 145 kcal, Carbohydrate 21 g, Protein 1.8 g, Fat 6.5 g, SaturatedFat 3.9 g, Cholesterol 16.4 mg, Sodium 90.2 mg, Fiber 0.8 g, Sugar 15.1 g, UnsaturatedFat 1.4 g
MINT COOKIE COOKIES
Steps:
- In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
- Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.
Nutrition Facts : Calories 131.6 calories, Carbohydrate 16.1 g, Cholesterol 17.9 mg, Fat 7 g, Fiber 0.5 g, Protein 1.5 g, SaturatedFat 3.8 g, Sodium 125 mg, Sugar 8 g
AFTER DINNER MINTS
Make and share this After Dinner Mints recipe from Food.com.
Provided by kittycamo98
Categories Low Protein
Time 30m
Yield 100 mints, 50 serving(s)
Number Of Ingredients 9
Steps:
- Lightly spray baking sheet. Place sugar, water, corn syrup, butter and salt in a large saucepan. Cook over medium high heat, stirring occasionally, for 10 minutes, or until it reaches 270 degrees F. (When a small amount is dropped in ice water it will form threads that will bend.) Take off heat, let stand until it stops bubbling.
- Pour the mixture onto prepared cookie sheet and let stand for 5 minutes, or until cool. Drizzle peppermint flavoring and food coloring over candy. Dip fingers in cornstarch and pull candy straight without twisting. Keep on folding and stretching until it looks creamy. Stretch candy into a 1/2 inch rope.Pour powdered sugar into the baking pan. Cut the candy into 1/2 inch pieces and toss in sugar to coat. let stand overnight.
Nutrition Facts : Calories 71.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 1.2, Sodium 6.5, Carbohydrate 17.4, Sugar 15.7
ANDES MINT COOKIES
Transform your favorite candy into a baked treat! These Andes mint cookies are better than any after-dinner mint. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, sugars and vanilla until light and fluffy, 5-7 minutes. Beat in eggs. In another bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture. Stir in baking chips., Drop dough by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool.
Nutrition Facts : Calories 155 calories, Fat 8g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 107mg sodium, Carbohydrate 20g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.
AFTER-DINNER-MINT COOKIES
This great recipe came from BH&G - I included the notes from the website. Make Ahead Tip Wrap rolls of dough in plastic wrap. Place in a freezer container; freeze up to 1 month. To use, thaw just until soft enough to slice. Or, bake and cool cookies completely; do not drizzle with chocolate mixture. In an airtight or freezer container, arrange cookies in a single layer; cover with a sheet of waxed paper. Repeat layers, leaving enough air space to close container easily. Freeze up to 1 month. To use, thaw and drizzle with melted chocolate mixture.
Provided by Ceezie
Categories Dessert
Time 29m
Yield 50 cookies
Number Of Ingredients 10
Steps:
- Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder and beat until combined. Beat in egg, mint extract, and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Divide dough in half. Cover and chill about 1 hour or until easy to handle.
- Roll one half of dough between two sheets of waxed paper into an 8x7-inch rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed cookies evenly over dough to within 1/4 inch of all sides. Roll up, jelly-roll style, starting from one short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in waxed paper or clear plastic wrap. Chill about 4 hours or until firm.
- Remove one roll of dough from the refrigerator. Unwrap and reshape slightly, if necessary. Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 8 to 9 minutes or until edges are firm. Cool on cookie sheet for 1 minute. Remove and cool completely on wire racks. Repeat with remaining roll of dough. If desired, melt together chocolate and shortening in a heavy saucepan over low heat; drizzle over cookies.
Nutrition Facts : Calories 61.9, Fat 2.9, SaturatedFat 1.8, Cholesterol 11, Sodium 33.1, Carbohydrate 8.3, Fiber 0.1, Sugar 4, Protein 0.7
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