"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mint in the Middles Recipe

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This recipe for Mint in the Middles, by , is from Berndt Family Recipes, 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!

Contributor:  
Contributor:  
Kirsten

Category:
Category:

Ingredients:  
Ingredients:  
1 cup brown sugar
1 cup sugar
1 cup butter, at room temperature
1 tsp. vanilla
2 eggs
2 cups flour
3/4 cup unsweetened cocoa
1 tsp. baking soda

48 Jr. Mint candies

Directions:
Directions:
Cream butter and sugars together; add eggs and vanilla. Blend well. Gradually add dry ingredients. Chill dough for 3 hours. Roll into small balls, indent in the middle and add Jr. Mint. Reshape so mint is covered. Place on sprayed cookie sheet (or you can use parchment paper).

Bake 370 for 7-8 minutes. Let cool. Frost with chocolate frosting.

Number Of Servings:
Number Of Servings:
48 cookies
Personal Notes:
Personal Notes:
At Christmas time, you can sprinkle crushed candy canes on top of frosting.
Instead of using a Jr. Mint candy, you can use Rolo candies.

 

 

 

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