Mint Meltaways Recipes

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PEPPERMINT MELTAWAYS



Peppermint Meltaways image

This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 2-1/2 dozen.

Number Of Ingredients 12

1 cup butter, softened
1/2 cup confectioners' sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch
FROSTING:
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners' sugar
1/2 cup crushed peppermint candies

Steps:

  • In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.

Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.

MINT MELTAWAYS



Mint Meltaways image

This recipe comes from a Betty Crocker cookie cookbook my aunt gave me for a birthday present when I was a kid. It was my first "grown up" cookbook, and little did she know, she started my collection! I like these because they use butter mints and give a mellow minty taste to the shortbread. Prep time includes chilling time.

Provided by Linorama

Categories     Dessert

Time 1h33m

Yield 3 dozen

Number Of Ingredients 4

1 cup butter
1 cup crushed yellow butter mints (about 5 oz.)
2 cups all-purpose flour
1 tablespoon sugar

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.

Nutrition Facts : Calories 862.1, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 437.5, Carbohydrate 67.8, Fiber 2.2, Sugar 4.5, Protein 9.2

CHOCOLATE MINT MELTAWAYS



Chocolate Mint Meltaways image

Make and share this Chocolate Mint Meltaways recipe from Food.com.

Provided by Ducky

Categories     Drop Cookies

Yield 12 serving(s)

Number Of Ingredients 8

1 1/2 cups mint chocolate chips
1 large egg yolk
3/4 cup butter, Softened
1 1/4 cups flour, Unbleached
1/2 cup confectioners' sugar, Sifted
1/2 cup mint chocolate chips (Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup.)
2 tablespoons almonds, Toasted, Chopped
1 1/2 tablespoons vegetable shortening

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.

MELTAWAYS



Meltaways image

These cute little ball shaped cookies are a perfect addition to you cookie tray. They are always appropriate for any occasion.

Provided by Kiersten

Categories     Desserts     Cookies

Yield 24

Number Of Ingredients 9

1 cup unsalted butter
4 tablespoons fructose (fruit sugar)
½ teaspoon almond extract
½ teaspoon vanilla extract
1 tablespoon water
¼ teaspoon salt
2 cups all-purpose flour
¾ cup chopped pecans
⅓ cup confectioners' sugar for decoration

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Cream butter with an electric mixer until light. Gradually add the fructose and beat thoroughly. Beat in the almond extract, vanilla extract and water.
  • Combine the flour, salt and pecans. Add to the creamed mixture, a little at a time, beating well after each addition.
  • Roll doll into date-sized balls and place on ungreased baking sheets. Bake at 325 degrees F (165 degrees C) for 13 to 14 minutes. Roll in confectioners' sugar while warm and then again once cool.

Nutrition Facts : Calories 143.8 calories, Carbohydrate 12.2 g, Cholesterol 20.3 mg, Fat 10.2 g, Fiber 0.6 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 25.5 mg, Sugar 3.7 g

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