This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts. —Beverly Fehner, Gladstone, Missouri
Chocolate Mint Creams
Chocolate Mint Creams
Prep Time
20 min
Cook Time
10 min
Yield
about 6 dozen
Ingredients
- 1 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 2 ounces unsweetened chocolate, melted and cooled
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 2-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- FROSTING:
- 1/4 cup butter, softened
- 2 cups confectioners' sugar
- 2 tablespoons 2% milk
- 1/2 teaspoon peppermint extract
- Green food coloring, optional
Directions
- Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour.
- Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely.
- Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.
Nutrition Facts
1 cookie: 73 calories, 4g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.
Loading Popular in the Community
Loading Reviews
