Best 3 Mint Meltaways Recipes

CHOCOLATE MINT MELTAWAYS

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

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.).

MINT MELTAWAYS

Steps:

• 1. Melt Andes chocolate either in a double boiler or in the microwave. Stir until completely creamy. cool a little while making the rest of the mix.
• 2. Cream the cream cheese til smooth.
• 3. Gradually add Andes melted chocolate SLOWLY and blend well. If the chocolate starts to seize after adding, throw the entire bowl in the microwave for 30 seconds and blend til smooth. It fixes the seizing problem.
• 4. Cover mix and place either in fridge for 45 minutes, or freezer for 20 minutes, until firm enough to manage.
• 5. Remove from fridge/freezer. Scoop and roll 1" balls, and place onto a cookie sheet lined with wax paper. Put BACK in the freezer for 10 minutes until balls are firm and set.
• 6. Melt the dipping chocolate in either double broiler or microwave.
• 7. Remove from freezer and using whatever dipping method you prefer (I use the 2 fork method), dip each ball in the chocolate, completely covering it. Drip the excess chocolate off.
• 8. While the chocolate is still a little tacky on the 1" balls, roll them in the finely crushed candy canes.
• 9. If you don't want to use candy canes for coating, get vanilla almond bark and melt it down, use a couple drops of mint extract oil in it, put into a piping bag (or sandwich bag with corner clipped off) and drizzle over the finished product. Store in airtight container in the fridge, remove them 1/2 an hour before serving for that melt in your mouth texture.