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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1 tsp vanilla
2 (1 oz) squares semi-sweet chocolate, melted and cooled
2 tbsp green crème de menthe
1 1/2 tsp peppermint extract
3 cups + 3 tbsp flour; divided
1 1/2 tsp baking powder
1/4 tsp salt
Cream butter; gradually add sugar and beat until light and fluffy. Add vanilla and egg. Beat well. Divide in half, putting one half in another bowl. Add melted chocolate to half of the batter, beating well. Add creme de menthe and peppermint extract to other half, beating well.
Combine 3 cups flour, baking powder and salt. Add half of flour mixture to each cream mixture, beating at low speed. Add remaining 3 cups flour to crème de menthe mixture; mix well. Cover and chill dough for an hour.
Roll each half of dough into a 15x8 inch rectangle on floured waxed paper. Invert cream de menthe dough onto chocolate dough; peel off wax paper. Tightly roll dough, jelly roll fashion, starting at long side, peeling wax paper from dough while rolling. Cover and chill for 1 hour.
Slice dough into 1/4 inch pieces and bake on ungreased cookie sheets at 350 for 10-12 minutes. Cool to wire rack.
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CHOCOLATE MINT SWIRLS
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Category: Cookies
Prep Time: Cook Time: Total Time:
1 cup butter, softened
1 cup sugar
1 tsp vanilla
2 (1 oz) squares semi-sweet chocolate, melted and cooled
2 tbsp green crème de menthe
1 1/2 tsp peppermint extract
3 cups + 3 tbsp flour; divided
1 1/2 tsp baking powder
1/4 tsp salt
Cream butter; gradually add sugar and beat until light and fluffy. Add vanilla and egg. Beat well. Divide in half, putting one half in another bowl. Add melted chocolate to half of the batter, beating well. Add creme de menthe and peppermint extract to other half, beating well.
Combine 3 cups flour, baking powder and salt. Add half of flour mixture to each cream mixture, beating at low speed. Add remaining 3 cups flour to crème de menthe mixture; mix well. Cover and chill dough for an hour.
Roll each half of dough into a 15x8 inch rectangle on floured waxed paper. Invert cream de menthe dough onto chocolate dough; peel off wax paper. Tightly roll dough, jelly roll fashion, starting at long side, peeling wax paper from dough while rolling. Cover and chill for 1 hour.
Slice dough into 1/4 inch pieces and bake on ungreased cookie sheets at 350 for 10-12 minutes. Cool to wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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