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Frango Mint Cookies Recipe

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This recipe for Frango Mint Cookies is from The Bade Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 ¼ Cups All-Purpose Flour
1 Tspn Baking Soda
½ Tspn Salt
½ Cup Unsalted Butter, Softened
½ Cup Solid Vegetable Shortening
1 Cup Packed Light Brown Sugar
½ Cup Granulated Sugar
2 Large Eggs
5 Frango Mint Milk Chocolates, Chopped Fine
1 Tspn Pure Vanilla Extract
25 Frango Mint Milk Chocolates, Chopped Coarse
¾ Cup Chopped Pecans (optional)
Directions:
Directions:
Place two racks in center of oven. Preheat oven 350 degrees F. Line cookie sheet with parchment paper. Sift together the flour, baking soda, and salt. Set aside. With an electric mixer, beat the butter and shortening until smooth. Add both sugars and beat 2 minutes on high speed until light. Add the eggs, one at a time, mixing well after each. Mix in the finely chopped Frango Mints and the vanilla. With a large spoon, mix in the dry ingredients, then the remaining Frango Mints and pecans. Drop by rounded teaspoonfuls onto cookie sheet, spacing cookies about 1” apart. Bake 10 minutes until cookies are almost set in the center. Cool on baking sheets for 1 minute before transferring cookies to wire racks for cooling. Allow pan to cool before using again. Bakes 8 dozen cookies.
Number Of Servings:
Number Of Servings:
8 dz
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
These cookies are made from Marshall Field's Frango Mint candys. Peppermint Candy can be substituted for the traditional Frango Mints

 

 

 

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