Pillows Of Butter Mint Cookies Food

BUTTER MINT PILLOWS

Steps:

• In large bowl, beat butter until creamy. With mixer on low, beat in sugar, cream and extract until creamy and smooth.
• Turn sugar mixture out onto a work surface lightly dusted with confectioners' sugar; knead until smooth and satiny. Divide mixture into thirds: Tint one pastel pink (2 drops red color), one pastel green (2 drops green color) and leave remaining portion white. Cover each portion with plastic wrap to keep it from drying out.
• Line 2 baking sheets with nonstick foil. Lightly dust work surface with confectioners' sugar. Working with one color at a time, roll out 1⁄4 cupfuls of the mint mixture, using your fingers, into a 1/2-in.-thick rope. Cut rope into 1/2- to 3/4-in. pillows. Transfer mints to prepared baking sheet with a spatula (be careful--mints are soft and will squish easily). Repeat with remaining mint mixture.
• Let air-dry at room temperature for 1 to 2 days until firm enough to handle. Transfer mints to covered containers.

BUTTER MINT PILLOWS

Steps:

• In a large bowl using an electric mixer with a paddle attachment, beat butter until creamy.
• Add powdered sugar, heavy cream, and peppermint extract. Beat until creamy and smooth.
• Lightly dust work surface with powdered sugar; turn out mint dough mixture and knead until silky and smooth.
• Divide mint dough mixture into thirds, one for each color. Add and mix desired colors. Cover each portion with plastic wrap or seal in a plastic sandwich bag to keep it from drying out.
• Line 2 baking sheets with nonstick foil and then lightly dust with powdered sugar. Set aside.
• Working with one color at a time, roll out 1/4 cupfuls of the mint dough mixture into 1/2" thick rope using your fingers.
• Using a bench scraper or knife, cut rope into 1/2" - 3/4" pillows. Transfer mints to prepared baking sheets. Be careful not to squish mints as they will be soft and squish easily.
• Repeat steps 6-7 with remaining mint dough mixture.
• Allow Butter Mint Pillows to air-dry at room temperature for 1-2 days until firm enough to handle. Eat & Enjoy!

HOMEMADE BUTTER MINTS

Steps:

• Taste the candy and add more mint extract if desired; different brands have different strengths, and it's better to start with less flavoring and add more if necessary.

FLUFFY MINT DESSERT

Steps:

• Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. dish. , Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving.

BUTTER MINT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in extract. Gradually add flour and mix well. , Roll tablespoonfuls of dough into balls. Place 1 in. apart on ungreased baking sheets; flatten with a glass dipped in colored sugar. Bake at 350° for 10-12 minutes or until firm. Remove to wire racks to cool.

ANDES SURPRISE PILLOW COOKIES

Steps:

• Preheat oven to 400 degrees.
• In a large mixing bowl, combine sugar, butter*, egg and vanilla. Use an electric mixer to beat until light and fluffy.
• Add flour, baking powder and salt. beat until a soft dough forms.
• Divide dough in half. On a well-floured surface, roll half of the dough into a 14 x 9 inch rectangle.
• Arrange the mints evenly on dough, forming 7 rows of 7. (I only managed 6 rows of 7). Leave enough room between the mints for your index finger to fit. Press the mints into the dough slightly, this will help keep them still when the top layer of dough is applied.
• Between 2 sheets of waxed paper, roll the remaining dough into a second 14 x 9 inch rectangle. I recommend taping the bottom piece to the counter, or the sliding around will make you nuts.
• Remove the top sheet of wax paper, you can save it to cool the finished cookies on or discard it.
• The recipe says to: Carefully turn second rectangle over mint-topped dough, matching edges. (I found this impossible, the dough slides off the waxed paper before you are positioned and attempting to lift it only results in tearing the dough and moving your mints all hither and yon.)
• I recommend instead: Gently roll the second layer up loosely. Position two edges and slowly unroll over the mint covered dough.
• Remove remaining waxed paper.
• Using a pizza cutter or a scalloped-edge pastry wheel, cut dought evenly between mints.
• Gently press edges of pillows to seal.
• Place pillows on an ungreased cookie sheet and bake for 7-10 minutes or until edges are light brown.
• Cool completely before storing.
• *sometimes I use 1 cup of butter flavored shortening + 3-4 tablespoons water instead of butter.

ANDES MINT PILLOW COOKIES

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

PILLOWS OF BUTTER MINT COOKIES

Steps:

• 1. Preheat oven to 350^ and line cookie sheets with parchment paper. Set aside.
• 2. In the bowl of an electric mixer beat together butter, sugars, and salt. Mix in eggs, food color( to the shade you like)., vanilla and peppermint extracts. NOTE: use food color to match the season. orange ,pink, red,green blue..etc...
• 3. Mix in baking powder and soda with the flour until just combined. Add 2/3 of a bag of the crushed butter mints or mint chips reserving the rest for topping. Cover and chill the dough the dough for 2 hours, or until chilled but not solid.
• 4. Pinch off a piece of the dough, about 1 1/2 inches in size and roll in the appropriate sugar color and place 2 inches apart onto parchment paper, press down slightly and; press 3 minty chips into each cookie. and bake for 9 to 10 minutes until edges are golden. Let set for 2 minutes and move to a cooling rack. Enjoy!

BUTTER MINT COOKIES

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy.
• Beat in extract.
• Gradually add flour and mix well.
• Roll tablespoonfuls of dough into balls.
• Place 1 inches apart on ungreased baking sheets; flatten with a glass dipped in colored sugar.
• Bake at 350° for 12-14 minutes or until firm.
• Remove to wire racks to cool.

ANDES MINT PILLOW COOKIES RECIPE - (4.4/5)

Steps:

• Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal. Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

ANDES MINT COOKIES

Steps:

• Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
• With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
• Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
• Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
• Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.