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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 46 |
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These minty sandwich cookies were a tradition in my husband's family. When we married, I found the recipe and have continued to carried to make these for the holidays.Janet White, New Glarus, Wisconsin Ingredients:
2/3 cup butter-flavored shortening |
1/2 cup sugar |
1 egg |
1 cup mint chocolate chips |
1/4 cup light corn syrup |
1-3/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking soda |
1/2 teaspoon salt |
additional sugar |
filling: |
1 cup (6 ounces) semisweet chocolate chips |
1/2 cup butter, cubed |
1 teaspoon peppermint extract |
Directions:
1. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. In a microwave-safe bowl, melt mint chips and corn syrup; stir until smooth. Add to creamed mixture. Combine the flour, baking soda and salt; gradually add to chocolate mixture and mix well. Refrigerate for at least 2 hours.
2. Shape teaspoonfuls of dough into balls; roll in additional sugar. Place 2-in. apart on ungreased baking sheets. Bake at 350° for 6-8 minutes or until tops are cracked. Remove to wire racks to cool completely.
3. In a microwave-safe bowl, melt chocolate chips and butter; stir until smooth. Stir in extract. Refrigerate for 30 minutes or until spreading consistency. Spread on the bottoms of half of the cookies; top with remaining cookies. Yield: 46 cookies.
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