12 Days of Cookies

December 10
Chocolate Mint Candies Cookies

These cookies are different and fun to make. Soft, chocolaty cookies are topped with mint squares right out of the oven, creating an instant minty chocolate frosting.

ingredients:

3/4 cup butter 1 1/2 cups brown sugar 2 tablespoons water 2 cups semisweet chocolate chips 2 eggs

2 1/2 cups all-purpose flour 1 1/4 teaspoons baking soda 1/2 teaspoon salt 3 (4.5 ounce) packages chocolate covered thin mints

DIRECTIONS:

1.	In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.
2.	Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.
3.	Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.
4.	Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.

Allrecipes.com

12 Days of Cookies

December 03

Peppermint Meltaways

Around this time of year I just love peppermint flavored treats. These delicate butter cookies melt in your mouth and have just the right amount of minty flavor. The crushed peppermint candies add a nice crunch.

PEPPERMINT MELTAWAYS
Yield: 4 dozen cookies

Cookie Ingredients:
1 cup Butter, softened
1/2 cup powdered sugar
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup Cornstarch

Glaze Ingredients:
1 1/2 cups powdered sugar
2 tablespoons Butter, softened
1 to 2 tablespoons milk
1/4 teaspoon peppermint extract
2 to 3 drops red food color, if desired

Candy canes or hard peppermint candy, crushed

Combine butter, powdered sugar and 1/2 teaspoon peppermint extract in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour and cornstarch. Beat until well mixed. Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°F. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color, if desired. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.