Frango Mint Shortbread Cookies Recipes

ERIKA'S "FRANGO" MINTS

Steps:

• Line a baking sheet or plate with waxed paper.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
• Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
• Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

MINT SHORTBREAD COOKIES

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.

FRANGO MINT SHORTBREAD COOKIES

Steps:

• Cream butter with sugar. Add flour and vanilla. Add chopped pecans. Chill dough for one hour. Take 1 T. of dough and wrap around frango mint. Bake for 15 min. until light brown, let cool on baking pan for 5 min, then roll in confectioners' sugar and place on rack to cool completely.

SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream softened butter and sugar until light and fluffy. Stir in vanilla; add flour and mix well until combined.
• Fill cookie press with the dough and form cookies onto two ungreased cookie sheets, spacing them about 1 1/2 inches apart. Bake for 10 - 12 minutes, or until the edges of the cookies are just starting to turn golden brown.
• Remove the cookie sheets from the oven, and set them on a wire cooling rack for 2 minutes. Then transfer the shortbread cookies to the rack to cool completely.

FRANGO MINT CHIP COOKIES RECIPE

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-CHOCOLATE DIPPED SHORTBREAD COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets., Bake 12-15 minutes or until edges begin to brown. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Dip each cookie halfway into chocolate mixture; shake off excess. Place on waxed paper; sprinkle with candies. Place on waxed paper-lined baking sheets; refrigerate until set.

FRANGO MINTS

Steps:

• Melt the chololate over hot water, then cool.
• Cream butter.
• Add powdered sugar.
• Mix.
• Add eggs; beat well.
• Add cooled chocolate, vanilla and flavoring.
• Mix well and drip on waxed paper.
• Place in fridge for at least 4 hours, preferably overnight.
• Store in cool, dry place.

WITH A HINT OF MINT SHORTBREAD

Steps:

• Place the Flour and sugar in a bowl then cut the butter into pieces and add to the flour and sugar.
• Rub the contents of the bowl together, so that it resembles fine breadcrumbs then knead the mixture until it holds together.
• Drop the mint flavouring onto the kneaded dough and then knead again.Roll the mixture out and if you want to then cut it out into other shapes and after Prick the shapes with a fork.
• After pricking the dough place into oven for 40 minutes at 140C. When the shortbread is ready it will turn a golden brown colour.
• Leave to cool! And Enjoy !!