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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup Andes mint chocolate and mint pieces (or 24 candies chopped finely)
1/3 cup shortening
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp vanilla
1 1/2 cups flour
Additional Andes mint pieces, or finely chopped candies
In a heavy small saucepan, heat and stir the 3/4 cup candy pieces until melted and smooth. Remove from heat and cool for about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill until dough is easy to handle (about 3 hours).
Preheat oven to 350. Using about 1 tbsp of dough per ball, shape dough into 1 1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until the edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie (don’t press them into the cookie). Bake 1 minute more. Cool on wire racks.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
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MINT CRINKLES
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Category: Cookies
Prep Time: Cook Time: Total Time:
3/4 cup Andes mint chocolate and mint pieces (or 24 candies chopped finely)
1/3 cup shortening
1 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 tsp vanilla
1 1/2 cups flour
Additional Andes mint pieces, or finely chopped candies
In a heavy small saucepan, heat and stir the 3/4 cup candy pieces until melted and smooth. Remove from heat and cool for about 15 minutes.
In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill until dough is easy to handle (about 3 hours).
Preheat oven to 350. Using about 1 tbsp of dough per ball, shape dough into 1 1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake for 10 minutes or until the edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie (don’t press them into the cookie). Bake 1 minute more. Cool on wire racks.
To store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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