SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Mint Crinkles

Yield: about 36 cookies

Prep 25 mins Cool 15 mins Bake 350°F 10 mins

Ingredients

3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
1/3 cup shortening
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
Layered chocolate-mint candies, chopped

Directions

1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

From the Test Kitchen

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe