CHOCO-MINT PILLOWS
I found this recipe years ago in one of my MANY cookie recipe cookbooks, and I've been making them ever since. I use Andes Thin Mints and to make different variations, I just use the different Andes flavors.
Provided by S I
Categories Chocolate
Time 10m
Number Of Ingredients 8
Steps:
- 1. Preheat the oven to 400 degrees F. Combine the butter, sugar, egg and vanilla extract in the bowl of an electric mixer. In a separate medium bowl, combine the flour, baking powder and salt using a whisk; set aside. Beat the butter mixture at medium speed until it is light and fluffy. Add the flour mixture, and beat at low speed until a soft dough forms.
- 2. Divide the dough in half. On a well floured surface, roll half of the dough into a 13x9 inch rectangle. Arrange the mints on the dough, evenly spaced, to form 7 rows of 7. Place the remaining half of dough between two sheets of wax paper and roll it into a 13x9 inch rectangle just like the first.
- 3. Remove the top sheet of wax paper, and invert the dough sheet over the mint topped dough; making sure to match up the edges. Use a pizza cutter, knife, or scalloped pastry wheel and evenly cut the dough between each mint. Press the edges of each pillow to seal.
- 4. Place the pillows 2 inches apart on ungreased or parchment covered cookie sheets. Bake for 10 minutes, or until the edges are a light golden brown. Place on a wire rack to cool completely. Store in an airtight container.
BUTTER MINT PILLOWS
Positively delicious Butter Mint Pillows. Creamy, peppermint flavored, and melts in your mouth; a perfect minty treat for the holiday season.
Provided by Sarah
Number Of Ingredients 5
Steps:
- In a large bowl using an electric mixer with a paddle attachment, beat butter until creamy.
- Add powdered sugar, heavy cream, and peppermint extract. Beat until creamy and smooth.
- Lightly dust work surface with powdered sugar; turn out mint dough mixture and knead until silky and smooth.
- Divide mint dough mixture into thirds, one for each color. Add and mix desired colors. Cover each portion with plastic wrap or seal in a plastic sandwich bag to keep it from drying out.
- Line 2 baking sheets with nonstick foil and then lightly dust with powdered sugar. Set aside.
- Working with one color at a time, roll out 1/4 cupfuls of the mint dough mixture into 1/2" thick rope using your fingers.
- Using a bench scraper or knife, cut rope into 1/2" - 3/4" pillows. Transfer mints to prepared baking sheets. Be careful not to squish mints as they will be soft and squish easily.
- Repeat steps 6-7 with remaining mint dough mixture.
- Allow Butter Mint Pillows to air-dry at room temperature for 1-2 days until firm enough to handle. Eat & Enjoy!
CHOCOLATE PILLOWS
Chocolate-filled strips made with a cookie press.
Provided by Mimi
Categories Cookie Press Cookies Filled Cookies
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 F. Sift flour and salt together. Set aside. Cream butter and sugar. Beat until smooth. Add egg and vanilla. Beat well. Stir in dry ingredients. Using a cookie press with the saw-tooth plate, press dough into long strips onto ungreased cookie sheet. Break up candy bars into 1-inch pieces. Place 1/4-inch apart on top of dough. Press another strip of dough over candy, covering completely. Sprinkle with chocolate jimmies (optional). Bake for 12 to 15 minutes. Cut into bite-size pieces immediately. Cool cookie sheets completely between batches.
Nutrition Facts :
CHOCOLATE MINT CREAMS
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
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6 dozen.
Number Of Ingredients 15
Steps:
- 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 : Calories 73 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MINT CHOCOLATE CHIP COOKIES
I am not the greatest mint lover but even I have to admit that the fusion of mint and chocolate will silence the toughest critic. This recipe from "Hershey's Kitchen" will satisfy the strongest chocolate craving while leaving a refreshing aftertaste. (This cookie can be made with any flavour chips and all by itself).
Provided by Sparkle 1874
Categories Drop Cookies
Time 18m
Yield 60 cookies
Number Of Ingredients 10
Steps:
- Heat over to 375 degrees F.
- Beat butter, granulated sugar, brown sugar, vanilla and salt in a large bowl until creamy.
- Add eggs; beat well.
- Stir together flour, cocoa and baking soda.
- Gradually add flour mixture to butter mixture beating until well blended.
- Add chocolate chips to batter.
- Drop by rounded teaspoons onto an ungreased cookie sheet.
- Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
- Cool completely.
ANDES MINT PILLOW COOKIES
***** These also can be made with Andes Cherry Jubilee or Andes Toffee Crunch Thins.***** I made these for a baby shower, and I know the instructions may look hard, or like a lot to follow, but once you get going its easy! I added food coloring to the dough to make them pink, her baby colors are pink,brown and green. :) Like in...
Provided by Lori Younger
Categories Chocolate
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 400° F.
- 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
- 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
- 4. Divide dough in half.
- 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
- 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
- 7. Remove top sheet of wax paper and discard.
- 8. Carefully turn second rectangle over mint-topped dough, matching edges.
- 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
- 10. Place pillows 2 inches apart on ungreased cookie sheets.
- 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.
THE BEST MINT CHOCOLATE COOKIES
Tender cookies with milk chocolate chips and peppermint extract.
Provided by MIZBRAND
Categories Desserts Cookies Drop Cookie Recipes
Time 27m
Yield 72
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
- In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 112.5 calories, Carbohydrate 11.4 g, Cholesterol 11 mg, Fat 7.3 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 3.1 g, Sodium 61.9 mg, Sugar 7.5 g
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