STARLIGHT MINT SURPRISE
Steps:
- Sift together the flour, baking soda, and salt
- Cream together the butter, brown sugar, and granulated sugar
- Add the eggs and beat until fluffy
- Add the vanilla and mix well
- Fold in the sifted flour mixture
- Stir in the mint chocolate chips
- Place on ungreased cookie sheet 2" apart
- Top with walnut halves
CHOCOLATE MINT DELIGHTS
I tuck a chocolate-covered peppermint patty into every one of these rich cookies. The drizzle on top adds a nice touch. I revised a brownie recipe to create these take-along treats. -Heather Sandberg, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle., Shape dough into two 6-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm., Unwrap dough and cut into 1/4-in. slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat., Place 2 in. apart on ungreased baking sheets. Bake at 325° for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire racks. , For icing, in a microwave, melt peppermint patties and butter; stir until smooth. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; fill with icing. Pipe over cookies as desired.
Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 145mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
STARLIGHT MINT SURPRISE COOKIES
These cookies won $10,000 for Miss Laura Rott from Naperville, Illinois in a long ago Pillsbury Baking Contest. I can remember my mother making them for us and how good they were. I still have the original recipe that my mother used and since the paper is becoming a little brittle, I'm going to copy it here so I won't damage the original.
Provided by Irish Rose
Categories Dessert
Time 25m
Yield 4 1/2 dozen, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the flour, baking soda and salt and set aside.
- Cream together the butter and Crisco.
- Add sugars and mix well. Add unbeaten eggs, water and vanilla and mix well.
- Blend in the dry ingredients and mix well.
- Chill dough.
- Open and unwrap the chocolate mint wafers (Eight O'Clock or Andres)
- Enclose each wafer in about 1 Tablespoon of dough and top each cookie with a walnut half.
- Place on ungreased baking sheet about 2 inches apart.
- Bake in moderate oven (recipe says 375°)for 10-12 minutes. You might consider a moderate oven to be 350°.
MINT TURKISH DELIGHT
Categories Dessert Freeze/Chill Low Sodium Ramadan Mint Gourmet Fat Free Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 36
Number Of Ingredients 7
Steps:
- Oil an 8-inch square baking pan and line with plastic wrap. Oil plastic wrap.
- In a small bowl sprinkle gelatin over 1/2 cup cold water and let soften. In another small bowl stir together 1/8 cup cold water and cornstarch.
- In a 4-quart heavy kettle stir together remaining 1 1/4 cups cold water, granulated sugar, and mint and bring to a boil over moderate heat, stirring until sugar is dissolved. Stir in gelatin and cornstarch mixtures and boil over moderate heat, stirring constantly with a wooden spatula, 10 minutes (mixture will be very thick). Stir in food coloring. Pour mixture into baking pan, smoothing top with spatula, and cool. Chill confection, loosely covered, until set, about 4 hours.
- Sift 1 tablespoon confectioners' sugar onto a work surface. Invert confection onto sugar and peel off plastic wrap. Cut confection into 1/8-inch cubes. Sift remaining confectioners' sugar over cubes and toss to coat. Wrap cubes in parchment paper (do not use wax paper, plastic wrap, or airtight containers because confections will weep) and chill. Turkish delight may be made 2 weeks ahead and kept chilled, wrapped in parchment paper.
- Just before serving, recoat Turkish delight in additional confectioners' sugar.
CHOCOLATE MINT DELIGHT
Sweeten your seasonal menu in just 15 minutes with velvety chocolate pudding, crushed sandwich cookies, peppermint candies and a dollop of whipped cream. Yum! -Jean Ann Perkins, Newburyport, Maryland
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Prepare pudding with milk according to package directions. Divide among individual dessert dishes., Reserve 2 tablespoons crushed cookies; sprinkle the remaining cookies over pudding. Top with crushed candy. Spoon whipped topping over candy. Sprinkle with reserved crushed cookies. Serve with additional peppermint candies.
Nutrition Facts :
AFTER-DINNER MINT DELIGHTS
I created these because I wanted something different for my cookie baskets at Christmas time. They melt into a deliciously minty taste. In my circle of family and friends, these have become a highly anticipated holiday treat..-Sally Nicosia, Lynn, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in the extracts, salt and, if desired, a few drops food coloring. Gradually add flour and mix well., Shape into 1-in. balls; place 2 in. apart on ungreased baking sheets. Using a glass dipped in sugar, flatten to 1/4-in. thickness. Bake at 375° until set, 10-12 minutes. Remove to wire racks to cool completely., In a double boiler or metal bowl over hot water, melt chips and shortening; stir until smooth. Dip cookies in chocolate glaze, allowing excess to drip off. Place on waxed paper until set, refrigerating if necessary. Brush tops with pearl dust. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 90 calories, Fat 6g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 39mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
PEPPERMINT DELIGHTS
A great way to use leftover candy canes. To crush the candy canes use a blender and pulse until very fine. Use different colored decorator sugar for different seasons.
Provided by MATHGOD
Categories Desserts Cookies Drop Cookie Recipes
Time 1h
Yield 48
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large bowl, cream together the butter, shortening, and confectioners' sugar until smooth. Stir in the vanilla. Combine the flour and salt; stir into the creamed mixture. Mix in the oats and crushed candies. Drop batter by rounded teaspoonfuls onto ungreased cookie sheets. Combine the white and red sugars. Flatten cookies to 1/4 inch thickness using the bottom of a glass dipped in the sugar mixture.
- Bake for 10 to 12 minutes in the preheated oven, or until the bottoms are lightly brown. Allow cookies to cool for at least 2 minutes on the baking sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 77.2 calories, Carbohydrate 9.4 g, Cholesterol 5.1 mg, Fat 4.2 g, Fiber 0.3 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 38.7 mg, Sugar 4.9 g
STARLIGHT MINT SURPRISE COOKIES
Cookies filled with mint chocolate candy.
Provided by Robin
Categories Cookies
Yield 96
Number Of Ingredients 10
Steps:
- Combine flour, baking soda, salt, white sugar, butter or margarine, brown sugar, eggs and vanilla. Combine and mix at lowest speed until dough forms.
- Drop by scant teaspoons 2 inches apart on greased cookie sheets. Press candy wafer on top of each - mold dough sides up around mint. Cover with scant teaspoons of dough. Top each with walnut half.
- Bake at 375 degrees F (190 degrees C) for 9-12 minutes.
Nutrition Facts : Calories 93.3 calories, Carbohydrate 13 g, Cholesterol 9 mg, Fat 4.4 g, Fiber 0.5 g, Protein 1 g, SaturatedFat 2.1 g, Sodium 40.8 mg, Sugar 9 g
STARLIGHT MINT CAKE
Pinwheels are the star in this minty cherry poke cake.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 15 min. Pierce cakes with large fork at 1/2-inch intervals. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Pour over cakes. Refrigerate 3 hours.
- Heat oven to 350ºF. Reserve 5 mints for later use. Place 12 of the remaining mints, about 4 inches apart, on parchment-covered baking sheet. Bake 5 min. or until mints are melted and each spreads out to 1-1/2- to 2-inch circle. Cool completely before removing from parchment. Meanwhile, repeat with remaining 11 mints.
- Melt chocolate as directed on package. Blend 5 reserved mints in blender until finely crushed; place in small bowl. Stir in melted chocolate, sour cream and food coloring.
- Dip bottom of 1 cake pan in warm water 10 sec.; unmold onto serving plate. Spread cake with chocolate mixture. Unmold second cake layer; place on first layer. Frost with COOL WHIP. Refrigerate until ready to serve. Decorate with melted mints.
Nutrition Facts : Calories 260, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
STARLIGHT MINT DELIGHTS
The last of my traditional Christmas cookies (and one of my favorites). The prep time includes time to chill the dough.
Provided by ChrisMc
Categories Dessert
Time 3h12m
Yield 74 cookies
Number Of Ingredients 11
Steps:
- Cream the butter and sugars.
- Blend in the eggs, water, and vanilla.
- Add the flour, salt, and baking soda.
- Refrigerate at least 2 hours.
- Cut the mints in half.
- Roll chilled dough into 1 tbs balls.
- Place a half mint in the middle of each dough ball and press down; envelope the mint in the dough.
- Place the cookies on a greased baking sheet 2 inches apart (these will flatten out as they cook).
- Press a pecan half into the top of each cookie.
- Bake 10-12 minutes at 375 degrees.
Nutrition Facts : Calories 82.7, Fat 4.2, SaturatedFat 2, Cholesterol 12.3, Sodium 53.5, Carbohydrate 11.3, Fiber 0.4, Sugar 4.2, Protein 0.9
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- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add eggs, water, and vanilla, beating well.
- Sift together flour, soda, and salt in a medium mixing bowl; add to creamed mixture, stirring well. Cover and refrigerate 2 hours or until thoroughly chilled.
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