Mint Melt Away Cookies Recipes

MINT MELT-AWAY COOKIES

Steps:

• Preheat oven to 375 degrees F. Cream sugars, oil and butter in large bowl. Add eggs and vanilla. Stir in crushed candy and mix well. Stir flour, salt, soda and pecans together, and then stir into creamed mixture. Drop by teaspoonfuls on an ungreased cookie sheet. Bake for 7-10 minutes or until the cookies start to brown around the edges. Cool on wire rack.

THIN MINT COOKIES

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.

MELT-AWAY COOKIES

Steps:

• Cream butter, sugar,and flavorings until light and fluffy.
• Add flour.
• Mix on LOW until blended.
• Drop by teaspoons on UNGREASED cookie sheet, 2" apart.
• Bake at 400 for 8 minutes.
• Let cool 2 minutes.
• Roll in sugar.
• When cool, roll again.

CHOCOLATE MINT MELTAWAYS

Steps:

• COOKIES:
• Preheat oven to 350 degrees F.
• Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth.
• Set aside.
• In a large bowl, combine butter, confectioners' sugar, and egg yolk.
• Beat until creamy.
• Add melted chips and flour; beat until well blended.
• Drop by heaping teaspoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees F. for 8 to 10 minutes.
• Allow to stand for 3 minutes before removing from cookie sheets.
• Cool completely on wire racks.
• GLAZE:
• Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening.
• Stir until chips are melted and mixture is smooth.
• Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds.
• Chill until set.
• Stor in airtight container in the refrigerator.

BUTTER MINT COOKIES

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.

CHOCOLATE MINT MELTAWAYS

Steps:

• For cookies: Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
• For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
• Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
• For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
• Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
• (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).

CHOCOLATE MINT MELT-AWAYS

Steps:

• For cookies:
• Preheat oven to 350°F. Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Spoon half of dough into pastry bag fitted with no. 4 star tip. Pipe 2 1/2-inch-long ovals with solid centers on prepared cookie sheet, spacing cookies 1/2 inch apart. Repeat with remaining dough. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
• For ganache:
• Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
• Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
• For coating:
• Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
• Dip 1 end of 1 cookie into bittersweet chocolate. Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil. (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.)

MINT MELTAWAYS

Steps:

• With electric mixer cream butter till light and fluffy.
• Add mints; mix well.
• Add flour; blend well at low speed.
• Cover and chill for 1 hour.
• On waxed paper, pat chilled dough to a 9-inch square.
• Sprinkle dough with sugar.
• Cut into 1-1/2" squares.
• Place on ungreased cookie sheet.
• Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
• Bake at 325 for 15-18 minutes, or until pale golden brown.
• Do not overbake.
• Cool on cookie sheet 3 minutes before transferring to cooling rack.
• Store tightly covered.

MINT SANDWICH COOKIES

Steps:

• In a large bowl, combine the frosting, extract and, if desired, food coloring. Spread filling over half of the crackers; top with remaining crackers. , In a microwave, melt chocolate; stir until smooth. Dip cookies in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container at room temperature.