AFTER DINNER MINT COOKIES
3/4 cup butter or margarine
1 cup granulated sugar
1 teaspoon baking powder
1 egg
1/4 teaspoon mint extract
Few drops green food coloring
2 1/4 cups all-purpose flour
1/2 cup finely crushed chocolate sandwich cookies with white
filling (about 6 cookies)
1 teaspoon shortening (optional)
Beat butter or margarine in
a large mixing bowl with an electric mixer on medium to high
speed for 30 seconds. Add sugar and baking powder and beat until
combined. Beat in egg, mint extract, and enough food coloring to
tint light to medium green. Beat in as much of the flour as you
can with the mixer. Stir in any remaining flour with a wooden
spoon. Divide dough in half. Cover and chill about 1 hour or
until easy to handle.
Roll one half of dough
between two sheets of wax paper into an 8 x 7-inch rectangle.
Peel off top sheet of wax paper. Sprinkle half of crushed
cookies evenly over dough to within 1/4 inch of all sides. Roll
up, jellyroll style, starting from one short side, removing
bottom sheet of waxed paper as you roll. Pinch to seal. Repeat
with remaining dough and crushed cookies. Wrap rolls in wax
paper or clear plastic wrap. Chill about 4 hours or until firm.
Remove one roll of dough
from the refrigerator. Unwrap and reshape slightly, if
necessary. Cut dough into 1/4 inch thick slices. Place 2 inches
apart on an ungreased cookie sheet.
Bake in a 375 degree F oven
for 8 to 9 minutes or until edges are firm. Cool on cookie sheet
for 1 minute. Remove and cool completely on wire racks. Repeat
with remaining roll of dough. If desired, melt together
chocolate and shortening in a heavy saucepan over low heat;
drizzle over cookies.
Makes about 50.
Source: Better Homes and Gardens Christmas Cookies
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