Best 3 Hidden Mint Morsels Recipes
HIDDEN MINT MORSELS
Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. -Adina Skilbred, Prairie du Sac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 10 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, cream the shortening, butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover tightly and refrigerate for 8 hours or overnight. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased baking sheets. , Bake at 375° until set, 6-8 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.
Nutrition Facts : Calories 127 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
EASY GIRL SCOUT THIN MINTS
These were the hit of my cookie exchange this year. So many people asked me for the recipe that the Wal-mart shelf was emptied of the Andes bits. There is a basic recipe on Zaar but I added the morsels to make the color more like the original cookies. Bet you can't eat just one! I made 5 dozen cookies in 45 minutes, including clean-up time.
Provided by okpat1
Categories Dessert
Time 45m
Yield 60 cookies
Number Of Ingredients 4
Steps:
- Melt mints and morsels in microwave or double boiler.
- Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
- Place on wax paper lined cookie sheet.
- If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
- When sheet is full, refrigerate for 15 minutes.
- Peel cookies from wax paper (can be used again for next batch).
- Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
- The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.
Nutrition Facts : Calories 52.6, Fat 2.9, SaturatedFat 1.4, Cholesterol 0.1, Sodium 25.5, Carbohydrate 6.9, Fiber 0.5, Sugar 4.3, Protein 0.6
HIDDEN MINT MORSELS
Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up dozens of gifts at once.
Provided by Allrecipes Member
Time 40m
Yield 60
Number Of Ingredients 17
Steps:
- In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well. Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely. Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave or double boiler, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm.
Nutrition Facts : Calories 157 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 56.4 mg, Sugar 16.7 g
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