Chocolate Peppermint Shortbread |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 12 |
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I was always looking for a recipe for thin mints, but the ones I've tried have always come out so-so. I decided to make this instead, which tastes fairly the same to me, but easier. Ingredients:
3 1/2 cups all-purpose flour |
1/2 cup cocoa powder |
1 cup white sugar |
2 cups butter |
2 teaspoons vanilla |
2 (4 2/3 ounce) packages andes mints candies, broken into pieces (28 pcs. per box) |
Directions:
1. Preheat oven to 350°F.
2. Using a hand mixer, cream the sugar, butter, and vanilla together.
3. Mix in the flour and cocoa powder.
4. By hand, fold the mints into the dough.
5. Spoon by rounded teaspoons onto an ungreased baking sheet, about 1 inch apart, they do not spread very much.
6. Put them in the oven for 12-14 minutes.
7. Take them out and let them cool completely before removing them from the tray.
8. If you make them in the recommended size, they'll end up being about 2 inches in diameter.
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