Starlight Mint Sandwich Cookies Recipes

STARLIGHT MINT SURPRISE COOKIES

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°.

STARLIGHT MINT SURPRISE COOKIES

Steps:

• Sift together the flour,baking soda and salt.
• Cream the butter, sugars.
• Add the eggs, vanilla- beat well.
• Blend in the dry ingredients.
• Cover and chill at least two hours or overnight.
• Take a tablespoon size amount of dough and enclose/conceal mint in dough.
• Place on ungreased baking sheet.
• Place walnut half on top.
• Bake at 375° for 9-12 minutes.

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

PEPPERMINT BARK COOKIES

Steps:

• Whisk together flour, cocoa, baking soda, and salt. In another bowl, beat butter with both sugars on medium speed until fluffy, about 2 minutes. Add egg and peppermint extract; beat until well combined. Add flour mixture; beat just until combined. Mix in bittersweet chocolate. Transfer dough to plastic wrap, form into a disk, wrap tightly, and refrigerate until firm, at least 2 hours and up to 3 days; or freeze up to 1 month.
• Preheat oven to 350 degrees. Scoop scant tablespoons of dough, roll into balls, and place 1 inch apart on parchment-lined baking sheets. Bake, rotating rack positions halfway through, until cookies are puffed and just set at edges, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to a wire rack and let cool completely.
• Reduce oven temperature to 300 degrees. Place starlight mints 1 inch apart on another parchment-lined baking sheet. Bake until soft to the touch and just beginning to melt, 8 to 10 minutes. Remove from oven; immediately top with another sheet of parchment that's been lightly sprayed with cooking spray. Press firmly with another baking sheet or a large, heavy skillet to flatten mints into thin disks slightly smaller than cookies. Let cool completely on tray. Remove parchment. (Mints can be stored in an airtight container at room temperature until ready to use.)
• Spoon 1/4 teaspoon white chocolate onto center of each cookie. Top with a flattened mint, pressing slightly to adhere. Let stand until chocolate sets, about 1 hour; or refrigerate 5 minutes. Store in an airtight container at room temperature up to 1 week.