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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chocolate Mint Topped Cookies Recipe

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This recipe for Chocolate Mint Topped Cookies is from Andrea's Recipe Book (Revised edition), 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:  
3/4 c Butter, softened
3/4 c Sugar
1 Egg
4 t Milk
1 t Vanilla
1/2 t Almond extract
2 c All purpose Flour
1 1/2 t Baking powder
1/4 t Salt
1 12oz. package of Andes Candies chocolate mints
Directions:
Directions:
In a large bowl, cream butter and sugar until fluffy. Add egg, milk and extracts; beat until smooth. In a small bowl combine flour, baking powder and salt. Add dry ingredients to creamed mixture. Stir until a soft dough forms. Shape dough into a ball and wrap in plastic. Chill for 1 hour.

Preheat oven to 375 degrees.

On a slightly floured surface and rolling pin, roll out dough to 1/8 inch thickness. Use a fluted round cookie cutter 2 1/4 inch diameter to cut out cookies. Transfer to a greased cookie sheet. Bake 7-9 minutes or until bottoms are lightly brown. Remove from oven immediately and place 1 mint on top of each hot cookie. Allow to soften. Spread softened mint evenly over each cookie. Transfer to wire rack to cool completely.
Personal Notes:
Personal Notes:
Dough gets soft quick so work fast.

 

 

 

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