MINT CHOCOLATE SHORTBREAD COOKIES
Mint Chocolate Shortbread Cookies are buttery and tender mint chocolate cookies. Dipped in melted chocolate and decorated with sprinkles, these cookies are similar to the popular thin mint cookie.
Provided by Heather
Categories Dessert
Time 57m
Number Of Ingredients 7
Steps:
- In a bowl, cream together butter and sugar. Add peppermint extract and stir to combine.
- In a separate bowl, sift together flour and cocoa powder. Add flour mixture, half at a time, to butter mixture and stir until dough forms. Dough will be thick.
- Shape into a disc and wrap in wax paper. Refrigerate for 30 minutes.
- Meanwhile, preheat oven to 350 degrees and line a baking sheet with parchment paper. Set aside.
- Cut dough in half. Place remaining half back in refrigerator. Dust counter top and rolling pin with flour, roll dough to 1/4" thickness. Cut off rounded edges, creating a large rectangle. Slice dough into small rectangles, about 1 inch by 2 inches. Place on baking sheet.
- Bake for 11-13 minutes, or until edges are set and middle of cookie is still soft. Allow to cool for 5 minutes before removing cookies from baking sheet. Remove to cooling rack and allow to cool completely before dipping.
- Place melting wafers in a microwave safe bowl and microwave in 30 second increments, stirring until melted.
- Dip each cookie halfway into chocolate and tap to remove excess. Place on wax paper or parchment and immediately add sprinkles before chocolate sets. Allow to set for 1 hour at room temperature, or place in refrigerator for 15 minutes.
Nutrition Facts : Calories 110 kcal, Carbohydrate 11 g, Protein 1 g, Fat 7 g, SaturatedFat 5 g, Cholesterol 16 mg, Sodium 5 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
MINT SHORTBREAD COOKIES
As tasty as they are pretty! Great for a St. Patrick's Day party. If I use flour straight from the freezer, I don't bother chilling the dough.
Provided by Marg CaymanDesigns
Categories Dessert
Time 24m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, cream together the butter and white sugar until light and fluffy.
- Beat in the egg, then stir in the mint extract.
- Combine the flour and salt; stir into the sugar mixture.
- Add several of drops of food coloring until desired shade of green, mixing well.
- Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400°F
- Slice into 1/4-inch slices and place on cookie sheets.
- Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
- Remove from cookie sheets to cool on wire racks.
- Drizzle with melted white and/or dark chocolate if desired.
Nutrition Facts : Calories 154.6, Fat 8, SaturatedFat 5, Cholesterol 28.1, Sodium 95.1, Carbohydrate 19, Fiber 0.4, Sugar 8.4, Protein 1.8
SOUTHERN BELLE MINT JULEP-KISSED SHORTBREAD COOKIES RECIPE - (4.5/5)
Provided by MJH
Number Of Ingredients 9
Steps:
- Using wire whisk, stir together the flour, cornstarch, powdered sugar, mint and salt in large bowl; set aside. In mixer on medium speed, add cream cheese, butter, bourbon and vanilla in a large bowl, beating until well blended. Gradually add flour mixture to cream cheese mixture and beat until it forms a dough. Dough will be somewhat soft so cover and chill in freezer about 15 minutes. Preheat oven to 325°F. Line baking sheets with parchment paper. On lightly floured surface, roll half of dough at a time to less than 1/4-inch thickness. Cut into rounds using 1 1/2 to 2-inch cookie cutter. Place on baking sheets about 2-inches apart. Bake 8-10 minutes or until just lightly browned on bottom. DO NOT OVERBAKE. Cool cookies in pan on wire rack. When cool, remove from pans and place on platter, garnishing with extra mint or store cookies until ready to serve.
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FRESH MINT AND LIME SHORTBREAD COOKIES - ZESTY SOUTH …
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5/5 (16)Total Time 2 hrs 31 minsCategory DessertCalories 380 per serving
- In a kitchen aid mixer fitted with paddle attachment place butter, powdered sugar and lime zest and mint leaves and incorporated.
- To this incorporate lime juice and mix once again, gradually add flour and salt mixture and combine everything.
MINT CHOCOLATE SHORTBREAD COOKIES - SOBEYS INC.
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3.1/5 (97)Total Time 45 minsEstimated Reading Time 2 minsCalories 170 per serving
- Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.
- In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.
- Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.
- Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.
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