CHOCOLATE-MINT LAYERED COOKIE SLICES
Looking for cookies you can refrigerate and bake as you need? Then check out this minty chocolate dessert - a deliciously tasty treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h40m
Yield 42
Number Of Ingredients 13
Steps:
- In large bowl, beat butter and sugar with electric mixer on medium speed until creamy. Beat in egg and vanilla. On low speed, beat in 2 1/4 cups flour, the baking powder and salt until dough forms. Divide dough in half (about 1 1/4 cups each); place 1 portion in medium bowl.
- In small microwavable bowl, microwave 1/2 cup of the chocolate chips on High 30 to 60 seconds or until melted, stirring twice. Stir until smooth; cool. Add melted chocolate to dough in medium bowl; knead until combined. To remaining dough, add 1 tablespoon flour, the food color and mint extract; mix until blended. Wrap each portion of dough in waxed paper; refrigerate 30 minutes.
- Pat chocolate dough into rectangle shape. Place between sheets of Reynolds Parchment Paper paper. Roll to 10x6-inch rectangle, patting into shape with fingers as needed to retain rectangle shape. Repeat with green dough; remove top sheet of parchment paper. Remove top sheet of parchment paper from chocolate dough. Turn upside down over green dough, pressing firmly; remove parchment paper. With sharp knife or pizza cutter, cut lengthwise into 3 equal strips. Stack strips so you have 1 long rectangle, about 1 1/2 inches high and 2 inches wide, pressing firmly. Wrap in plastic wrap; refrigerate 1 hour.
- Heat oven to 350°F. ADD Line cookie sheet with Reynolds Parchment Paper; set aside. Trim edges of dough log, if desired. Cut into 1/4-inch slices. On lined cookie sheet, place slices 2 inches apart. Bake 10 to 12 minutes or until edges start to brown. Remove from cookie sheet to cooling rack; cool completely.
- In small microwavable bowl, microwave remaining 1 cup chocolate chips and the shortening uncovered on High 60 to 90 seconds or until melted, stirring twice. Stir until melted. Dip one edge of each cookie in chocolate. Place on Reynolds Parchment Paper; let stand until set, about 1 1/2 to 2 hours.
Nutrition Facts : Calories 100, Carbohydrate 13 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 7 g, TransFat 0 g
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Esraa Halak
[email protected]These cookies were a bit too sweet for my taste, but they were still good. I would recommend using less sugar in the frosting next time.
Prasika Dhital
[email protected]I made these cookies last night and they were so good! The chocolate and mint flavors are perfect together, and the different layers make them look really impressive. I will definitely be making these again.
NJEI LAURA AKOICHOU
[email protected]These Chocolate Mint Layered Cookie Slices were absolutely delicious! I made them for a party last weekend and they were a huge hit. The combination of chocolate and mint is always a winner, and the different layers add a nice touch of texture and fl