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Posts Tagged ‘mint chocolate’

by Caitlin Saniga

These cookies are time-consuming to make (it took me more than two hours to make three dozen!), but with the mint-chocolate centers, they taste just like Christmas!

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.

These guys puff up and spread out when they bake, so be sure to follow directions on spreading them out on the baking sheet.

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.

These are best when warm, obviously, because the center is still gooey and soft.

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.

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