Empty Nester Recipes

Meat Dishes

Meatless Dishes





Sweet Breads

Mint Cookies
[Print this recipe]

Baking Time
8-10 minutes
Oven Temperature
375 F
Pan Size
Cookie sheet

1-1/4 cup firmly packed light brown sugar
3/4 cup Butter Flavor Crisco shortening
2 tablespoons milk
1 tablespoon vanilla
1 egg
2 cups all-purpose flour
1/2 teaspoon salt
3/4 teaspoon baking soda
Andie's mints
chopped pecans (optional)
1/4 cup semi-sweet chocolate chips
1 teaspoon Crisco shortening
Preheat oven and place sheets of aluminum foil on countertop for cooling cookies.

Place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended.

Cut Andie's mints in half. Taking approximately one tablespoon of dough, insert the half mint into the dough covering the mint. Place on cookie sheet and flatten dough a little with your hand. If using chopped pecans, place a few pieces on top of dough.

Bake for 8-10 minutes or until cookies are lightly browned. Do not overbake! Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Melt semi-sweet chocolate chips and Crisco shortening in small bowl in microwave, stirring until smooth. Pour chocolate into small ziploc plastic bag cutting off a very small corner tip of the bag. Squeeze chocolate through opening and drizzle over the cooled cookies.