by Caitlin Saniga
Beat margarine, shortening, sugar and egg in a large bowl with an electric mixer on medium speed, or mix with a spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until dough is firm.
Heat oven to 400 degrees. Roll half of the dough into a 13-by-9 rectangle, on lightly floured surface. (See note below.) Place mints on dough. Roll remaining dough into 13-byy-9 rectangle on floured wax paper. Place over mint-covered dough. Cut dough between mints with pastry wheel, pizza cutter or knife; press edges of each ravioli with fork to seal. Place 2 inches apart on an ungreased cookie sheet. Bake 7-9 minutes or until golden. Remove from cookie sheet to cool on wire rack.
Note: No matter how hard I tried, I couldn’t roll the dough into perfect 13-by-9 rectangles. So I rolled the dough to be about 1/8-inch thick (into a big, ambiguous shape) and cut out the dough so it was double-long and could be folded on itself to cover the mints. I’d cut out the dough for mints one at a time and place the mint on one end of the dough and fold the other end of dough over. I kept cutting off extra dough, clumping it back together and rolling it out until I had all my ravioli made. And, what do you know, I had just enough dough for all 36 mints!
Makes 36 cookies.
Recipe: Betty Crocker Cookie Book
Photos: Caitlin Saniga
*Holiday Dozen is a collection of 12 cookie recipes that we’ll post every Sundays, Wednesdays and Fridays until Christmas. Click here for more from our dozen.