Best 2 Mint Cookie Cookies Recipes

MINT COOKIE COOKIES

Steps:

• In a large mixing bowl, cream the butter, white and dark sugars. Beat in the egg, water and vanilla. In a separate bowl, sift together the flour, baking soda, and salt. Blend flour mixture into the butter mixture, and stir well. Wrap dough in waxed paper and chill at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Cover each thin mint with 1 tablespoon of dough. Place on cookie sheet and top with a pecan.
• Bake at 375 for 10 to 12 minutes. Let cool slightly on cookie sheet before removing to racks.

MINT-COOKIE ICE CREAM MADE WITH GIRL SCOUT THIN MINT COOKIES

Steps:

• Combine cream, milk, mint, and salt in a medium saucepan. Bring to a simmer. Immediately remove from heat and let steep at least 1 hour and up to overnight, covered, in the refrigerator.
• In a medium bowl, whisk together sugar and yolks; set aside. Remove mint from cream mixture; discard mint. Bring milk mixture just to a simmer. Using a measuring cup or ladle, slowly pour about 1/2 cup hot milk mixture into the egg-yolk mixture, whisking constantly. Continue adding milk mixture, about 1/2 cup at a time, until it has all been added.
• Pour mixture back into saucepan and cook over low heat, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of a wooden spoon, 3 to 5 minutes. The custard should retain a line drawn across the back of the spoon with your finger. Pour through a fine sieve into a medium bowl. Stir occasionally until cooled. Cover and transfer to refrigerator until chilled, at least 1 hour and up to overnight.
• Pour custard into a 2-quart ice cream maker; add chopped thin mints and process according to manufacturers' instructions until set but not hard.
• Transfer the soft ice cream to a loaf pan, cover and freeze at least 4 hours and up to overnight.