PEPPERMINT MELTAWAYS
This recipe for peppermint meltaways is very pretty and festive-looking on a cookie platter. I often cover a plate of these peppermint cookies with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! -Denise Wheeler, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 2-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle., Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container.
Nutrition Facts : Calories 126 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 56mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 1g protein.
MINT MELTAWAYS
This recipe comes from a Betty Crocker cookie cookbook my aunt gave me for a birthday present when I was a kid. It was my first "grown up" cookbook, and little did she know, she started my collection! I like these because they use butter mints and give a mellow minty taste to the shortbread. Prep time includes chilling time.
Provided by Linorama
Categories Dessert
Time 1h33m
Yield 3 dozen
Number Of Ingredients 4
Steps:
- With electric mixer cream butter till light and fluffy.
- Add mints; mix well.
- Add flour; blend well at low speed.
- Cover and chill for 1 hour.
- On waxed paper, pat chilled dough to a 9-inch square.
- Sprinkle dough with sugar.
- Cut into 1-1/2" squares.
- Place on ungreased cookie sheet.
- Using small cookie cuter or floured thimble, lightly press a design on the surface of each cookie.
- Bake at 325 for 15-18 minutes, or until pale golden brown.
- Do not overbake.
- Cool on cookie sheet 3 minutes before transferring to cooling rack.
- Store tightly covered.
Nutrition Facts : Calories 862.1, Fat 62.2, SaturatedFat 39, Cholesterol 162.7, Sodium 437.5, Carbohydrate 67.8, Fiber 2.2, Sugar 4.5, Protein 9.2
PEPPERMINT MELTAWAYS
Steps:
- Preheat the oven to 350 degrees F.
- In a large mixing bowl with an electric mixer, combine 1/2 cup of the powdered sugar and the butter and mix until light and fluffy. Add the peppermint extract and mix to combine. Next, slowly add the flour and salt, mixing until just combined.
- In a separate mixing bowl, combine remaining 1/2 cup powdered sugar and the peppermint candies.
- Roll the dough into twenty-four 1 1/2-inch balls. Insert 1 chocolate morsel into each ball and re-roll to ensure that the cookie dough encases the chocolate. Next, transfer to the bowl with the powdered sugar and crushed candies rolling each to coat.
- Place the balls on an ungreased baking sheet, spacing them about 1-inch apart. Bake until they start to turn golden brown on the bottom, about 20 minutes. Remove and transfer to wire cooling rack. Cool until they are just cool enough to handle, 5 minutes. Return the cookies to the bowl with the powdered sugar and crushed candies and toss gently until each cookie is coated.
- Store in an airtight container.
CHOCOLATE MINT MELTAWAYS
Make and share this Chocolate Mint Meltaways recipe from Food.com.
Provided by Ducky
Categories Drop Cookies
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- COOKIES:
- Preheat oven to 350 degrees F.
- Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth.
- Set aside.
- In a large bowl, combine butter, confectioners' sugar, and egg yolk.
- Beat until creamy.
- Add melted chips and flour; beat until well blended.
- Drop by heaping teaspoonfuls onto ungreased cookie sheets.
- Bake at 350 degrees F. for 8 to 10 minutes.
- Allow to stand for 3 minutes before removing from cookie sheets.
- Cool completely on wire racks.
- GLAZE:
- Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening.
- Stir until chips are melted and mixture is smooth.
- Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds.
- Chill until set.
- Stor in airtight container in the refrigerator.
CHOCOLATE MINT MELTAWAYS
from Bon Appetit Magazine, December 1990. Festive cookies spread with minted white chocolate and coated with dark chocolate. These have always been well received. The original recipe calls for piping the cookies out into ovals with the centers filled, but I found them very difficult to pipe, so I always hand-form them as described below. Also, I've always found that I can halve the ganache and have plenty for my taste. The chocolate coating amounts are just right.
Provided by jenpalombi
Categories Dessert
Time 2h
Yield 42 cookies
Number Of Ingredients 13
Steps:
- For cookies: Preheat oven to 350°F Butter 2 heavy large cookie sheets. Using electric mixer, cream butter and extracts in medium bowl until light. Beat in sugar. Beat in half of flour. Stir in remaining flour. Roll the dough into small balls and flatten them slighty. Bake until golden brown on edges, about 12 minutes. Transfer to paper towels and cool.
- For ganache: Bring cream and butter to simmer in heavy small saucepan over low heat. Add chocolate and stir until smooth. Mix in extract. Refrigerate just until firm enough to spread, stirring occasionally, about 30 minutes.
- Line 2 cookie sheets with foil. Using small metal icing spatula, spread 1 teaspoon ganache over flat side 1 cookie. Arrange ganache side up on prepared cookie sheet. Repeat with remaining cookies. Refrigerate until ganache is firm, about 30 minutes.
- For coating: Melt bittersweet chocolate and vegetable shortening in top of double boiler over simmering water, stirring occasionally until smooth. Remove from over water.
- Grasp cookie on sides and dip ganache side into bittersweet chocolate; shake cookie to remove excess chocolate. Place cookie on same sheet, chocolate side down. Repeat with remaining cookies. Chill until chocolate sets, 30 minutes. Remove cookies from foil.
- (Can be prepared 2 weeks ahead. Refrigerate in single layers in airtight containers. Let stand 10 minutes at room temperature before serving.).
FUDGE MELTAWAYS
I got the Betty Crocker Cooky Book when I was just a little kid and I have been making this recipe ever since. It is my favorite cookie out of the entire book! Note - I found that the 1 1/2 oz of chocolate at the end of the recipe was not quite enough for me and bumped it up to 2 oz! Cooking time is the approximate time needed to melt butter and chocolate.
Provided by Kerena
Categories Bar Cookie
Time 10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 13
Steps:
- Melt 1/2 c butter and 1 oz chocolate in saucepan. Blend sugar, 1 t vanilla, egg, crumbs, coconut and nuts into butter-chocolate mixture. Mix well and press into ungreased 9'x9"x 1 3/4" or 11 1/2" x7 1/2" x 1 1/2"baking dish. Refrigerate.
- Mix 1/4 c butter, milk, confectioners sugar and 1 t vanilla. Spread over crumb mixture. Chill.
- Melt 1 1/2 oz chocolate and spread over chilled filling. Chill. Cut before firm.
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