D
dianncy64
Guest
Chocolate-Mint Surprises
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla extract
1 (4.6-oz.) box Andes mints (24 mints), halved
1. Whisk flour, cocoa and baking powder in medium bowl. Beat butter and sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in egg yolk and vanilla 1 minute or just until blended. At low speed, beat in flour mixture just until blended.
2. Shape dough into 8x6-inch rectangle; wrap in plastic wrap. Refrigerate until dough is firm, 1 hour or overnight.
3. Heat oven to 350°F. Line baking sheets with parchment paper. Cut dough into 48 pieces; flatten each piece into 2-inch round. Mold each round around half a mint to enclose completely. Place on baking sheets about 2 inches apart.
4. Bake 9 to 11 minutes or until cookies are dry to the touch and slightly soft when gently pressed. Cool completely on wire racks. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container or 2 months ahead and frozen.)
4 dozen (2-inch) cookies
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking powder
1 cup unsalted butter, softened
3/4 cup sugar
1 egg yolk
1 1/2 teaspoons vanilla extract
1 (4.6-oz.) box Andes mints (24 mints), halved
1. Whisk flour, cocoa and baking powder in medium bowl. Beat butter and sugar in large bowl at medium speed 2 to 3 minutes or until light and fluffy. Beat in egg yolk and vanilla 1 minute or just until blended. At low speed, beat in flour mixture just until blended.
2. Shape dough into 8x6-inch rectangle; wrap in plastic wrap. Refrigerate until dough is firm, 1 hour or overnight.
3. Heat oven to 350°F. Line baking sheets with parchment paper. Cut dough into 48 pieces; flatten each piece into 2-inch round. Mold each round around half a mint to enclose completely. Place on baking sheets about 2 inches apart.
4. Bake 9 to 11 minutes or until cookies are dry to the touch and slightly soft when gently pressed. Cool completely on wire racks. (Cookies can be made 3 days ahead and stored at room temperature in an airtight container or 2 months ahead and frozen.)
4 dozen (2-inch) cookies