December 13, 2009

Chocolate Mint Cookies & Giveaway Winners!

Today was cold and rainy, a perfect day to stay home and bake!  So, that is exactly what I did! 

I had a bag of Andes Mint baking bits that I thought would make a nice addition to a cookie.  So, I altered another recipe I found to use those rather than the actual mints themselves.  The cookies came out with just the right amount of mint which is nicely complimented by the chocolate. 

From Family, Friends and Food
The simple addition of green food coloring to the drizzle makes these cookies ideal for gift giving this time of year.  They are a soft cookie with crisp edges that would be perfect with your afternoon cup of tea.

Before I share the recipe, I know there are a few of you who might be wondering who the winners of the Cooking Light Magazine subscription are...

Ingrid who writes 3 B's... Baseball, Baking and Books
Jonnie who writes Oh the places I want to go!
Dawn who writes Vanilla Sugar

Make sure you email your mailing information to Shelby of Grumpy's Honeybunch at grumpyshoneybunch [at] yahoo [dot] com.

Now for that recipe!


Chocolate Mint Cookies
Adapted from: Southern Living All-Time Favorite Cookies

Ingredients
1 cup butter, softened
2/3 cup sugar
1 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 teaspoon vanilla extract
1/2 teaspoon mint extract
1 cup Andes mint baking bits
1 cup sifted powdered sugar
1 1/2 tablespoons milk
3-4 drops green food coloring

Directions
Preheat oven to 375 degrees.

Beat butter with an electric mixer on medium speed until creamy, then add the sugar.  Add flour and cocoa and mix well before adding in the extracts.  Next add the baking bits.

Drop by tablespoonfuls onto a parchment lined baking sheet about 2 inches apart (they will spread a little bit). Bake for 12 minutes.  Allow to cool on baking sheets for about 5 minutes before removing to wire racks to finish cooling.

Once cookies are cooled combine the powdered sugar, milk & green food coloring - mixing to make sure it is smooth.  Then put into a zip-top freezer bag (I used the quart size), and snip a tiny bit off one of the corners.  Use the bag to drizzle over the top of all the cookies. 

Yield - approximately 3-4 dozen cookies




Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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2 comments:

Cate said...

Love the pop of green across the front of the cookie - very festive!

HoneyB said...

The cookies look so yummy! I have heard from all 3 winners and will be passing the info on this morning :o)

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