BUTTER MINT SUGAR COOKIE
This was passed on to me by a friend. At the top she had witten: This buttermint sugar cookie recipe is not your common sugar cookie. You like something a little different, so this one is for you." I'm not exactly sure just how she meant that but it sounds good.
Provided by Annacia
Categories Dessert
Time 30m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- Place buttermints and a 1/2 cup granulated sugar in a sturdy plastic sandwich bag and crush with rolling pin, meat mallet, or hammer.
- In a large bowl, combine crushed mint mixture with butter, with an electric mixer set at medium speed, beat for 2-3 minutes.
- Add egg and vanilla extract; continue beating until well mixed.
- Reduce speed to low, and add gradually add flour mixture. Beat until well mixed.
- Shape balls into 1-inch balls; roll in decorator sugar if desired. Place 2 inches apart onto ungreased cookie sheets.
- Bake for 10-12 minutes or until edges are slightly browned. Immediately remove cookies and transfer to a cooling surface.
Nutrition Facts : Calories 41.1, Fat 2.1, SaturatedFat 1.2, Cholesterol 9.5, Sodium 34.8, Carbohydrate 5.1, Fiber 0.1, Sugar 2.1, Protein 0.6
BUTTER MINT COOKIES
Make and share this Butter Mint Cookies recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 50m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy.
- Beat in extract.
- Gradually add flour and mix well.
- Roll tablespoonfuls of dough into balls.
- Place 1 inches apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.
- Bake at 350° for 12-14 minutes or until firm.
- Remove to wire racks to cool.
HOLIDAY BUTTER MINT COOKIES
My mom gave me this recipe in a special recipe collection when I got married. I make goodie boxes of them for holiday gifts for friends and neighbors-and everyone loves them! -Sherry Flaquel, Cutler Bay, Florida
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4-1/2 dozen.
Number Of Ingredients 6
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in water and extract. Gradually beat flour into creamed mixture. Stir in 1/4 cup crushed mints., Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake until bottoms are lightly browned, 12-15 minutes., Coat warm cookies with remaining crushed mints. Cool on wire racks.
Nutrition Facts : Calories 56 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 30mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER MINT PEAS
Steps:
- Add the butter to a large saute pan over medium-high heat. Once melted, add the shallots and saute until tender, 2 to 3 minutes. Sprinkle with a pinch of salt and pepper. Stir in the peas and cook until they are just warmed through, about 4 minutes. Add the mint and cream and stir together. Serve.
BUTTER MINT COOKIES
These delicate mint cookies were a big hit when I made them for a party at work. -Anita Epitropou, Zion, Illinois
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.
Nutrition Facts : Calories 74 calories, Fat 5g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 41mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTER MINTS
Drop the candy thermometer! Making melt-in-your-mouth butter mints is as simple as sculpting Play-Doh (which means the kids can help). Whip up the four-ingredient dough, chop it into gnocchi-like pieces, and let them dry. Then package handfuls in parchment-lined tins to give as holiday gifts.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 12h35m
Yield Makes 10 dozen
Number Of Ingredients 6
Steps:
- Combine butter and 2 cups sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed until sugar is moistened, then increase speed to medium-high and beat until well combined. Return mixer to low speed, add remaining 2 cups sugar, and mix until well combined, 1 minute. Increase speed to medium-high; beat until light and fluffy, 6 minutes more. Add peppermint extract, milk, and salt; beat until smooth.
- Lightly dust a clean work surface with confectioners' sugar and turn out "dough" onto it. Divide into 5 pieces; tint as desired with food coloring, leaving one piece white. (Keep covered with plastic wrap while working to prevent drying.)
- Roll "dough" into 1/2-inch-thick ropes, then cut into pieces slightly over 1/2 inch long with a paring knife or bench scraper. Transfer to a parchment-lined rimmed baking sheet. Let dry, uncovered, at least 12 hours. Mints can be refrigerated in an airtight container up to 2 weeks.
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
CREAM CHEESE MINTS
Cap off a perfect dinner with your own homemade mints. This simple recipe blends cream cheese, butter and powdered sugar for a refreshing post-meal nibble.
Provided by By Deborah Harroun
Categories Dessert
Time 2h30m
Yield 96
Number Of Ingredients 5
Steps:
- In food processor, place cream cheese, butter and powdered sugar. Cover; process, using on-and-off pulses, until mixture comes together into a ball. Add mint extract; process just until incorporated.
- Place dough on work surface sprinkled with additional powdered sugar. Add a few drops food color to center of dough; knead until dough is evenly tinted. Roll dough into ropes; cut into small pieces. Roll each piece into a ball; place on waxed paper.
- Flatten each ball with a fork. Let stand 2 hours or until dry.
Nutrition Facts : Calories 20, Carbohydrate 4 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 4 g, TransFat 0 g
MINT CHOCOLATE COOKIES
Categories Cookies Dessert Bake Christmas Kid-Friendly Winter Family Reunion Poker/Game Night Potluck Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 48
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using electric mixer, beat butter and sugar in large bowl until well blended. Beat in eggs and peppermint extract. Add flour, cocoa powder, baking soda, baking powder and salt and beat until well blended. Form dough into 1-inch balls. Place 2 inches apart on prepared baking sheets. Flatten balls slightly to 1 1/2-inch rounds.
- Bake cookies until edges begin to firm but center still appears soft, about 13 minutes. Cool on baking sheets 5 minutes. Transfer cookies to racks and cool completely. (Cookies can be prepared up to 5 days ahead. Store in airtight container at room temperature.)
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