FRANGO MINT CHIP COOKIES RECIPE
Provided by Mary-10
Number Of Ingredients 12
Steps:
- Cream butter shortening and sugars until light, fluffy, and well-combined. Add eggs, vanilla and 1/4 cup grated Frango mints. Beat until creamy and well-blended. Sift flour, baking soda, and salt together in a separate bowl. Add sifted ingredients to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and 1 1/2 cups chopped Frango mints. Beat for 30 seconds. Drop heaping teaspoons of cookie dough on to greased cookie sheets, allowing at least 1-inch space between cookies. Bake in preheated 375°F oven for 8 to 11 minutes. Remove cookies from cookie sheet and allow to cool on rack.
MINT SHORTBREAD COOKIES
As tasty as they are pretty! Great for a St. Patrick's Day party. If I use flour straight from the freezer, I don't bother chilling the dough.
Provided by Marg CaymanDesigns
Categories Dessert
Time 24m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Beat in the egg, then stir in the mint extract.
- Combine the flour and salt; stir into the sugar mixture.
- Add several of drops of food coloring until desired shade of green, mixing well.
- Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400°F
- Slice into 1/4-inch slices and place on cookie sheets.
- Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
- Remove from cookie sheets to cool on wire racks.
- Drizzle with melted white and/or dark chocolate if desired.
Nutrition Facts : Calories 154.6, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 95.1, Carbohydrate 19, Fiber 0.4, Sugar 8.4, Protein 1.8
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