"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Mint Ravioli Cookies Recipe

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This recipe for Mint Ravioli Cookies, by , is from Breid Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Becky Brouillet
Added: Thursday, March 30, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c butter or margarine, softened
1/2 c shortening
1 c sugar
1 egg
2 1/2 c all-purpose flour
1 tsp baking powder
1/4 tsp salt
3 dz foil-wrapped rectangular
chocolate mints unwrapped

Directions:
Directions:
Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 400. Roll half of dough into rectangle, 13 x 9 inches, on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into rectangle, 13 x 9 inches, on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each ravioli with fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack.

Number Of Servings:
Number Of Servings:
3 dozen cookies
Preparation Time:
Preparation Time:
Chill: 1 hr Bake: 7 to 9 min per sheet

 

 

 

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