Title: Sandwiched Mint Surprises
Categories: Cookies
Yield: 36 servings
2 c All-purpose flour; or
-unbleached
1 c Butter or margarine;
-softened
1/3 c Half and half
3 tb Unsweetened cocoa powder
1/2 ts Vanilla extract
Granulated sugar
36 Pastel wafer mints
Recipe by: Pillsbury, Cookies, Brownies & Bars, 1991
Lightly spoon flour into measuring cup; level off. In a large bowl,
combine the flour, margarine, half and half, cocoa and vanilla extract.
Beat on low speed until well mixed, scraping the sides of the bowl often.
Cover with plastic wrap; refrigerate for 30 minutes, or until the dough is
firm enough to roll.
Preheat oven to 375 degrees; lightly grease cookie sheets. On a
lightly floured surface, roll half of the dough to 1/8-inch thick;
refrigerate the remaining dough. Cut out with a lightly floured 2-inch
round cookie cutter. Dip one side of each dough round in sugar. Place half
of the rounds, sugar side down, on the cookie sheets. Place a mint wafer in
the center of each dough round. Top each with a second dough round,
sugared side up. Press a fork firmly around the edges to seal. Repeat with
the remaining dough and mints. Bake for 8 to 10 minutes, or until set. Cool
for 1 minute; remove from the cookie sheets. Cool completely. Store
tightly covered.
Penny Halsey (ATBN65B). Nutrition Analysis: 100 calories, 1g
protein, 11g carbohydrate, 6g fat, 1mg cholesterol, 75mg sodium.
