1 c Unsalted butter; softened
2 1/4 c All-purpose flour
1/3 c Confectioners'sugar; sifted
1 ts Pure vanilla extract
1 ts Water
36 Thin layered chocolate
- mint wafers or other
- flavor miniature
- chocolates;
- unwrapped
Icing:
Confectioners' sugar
Milk
Food color; as desired
Colored sprinkles;
- as desired
Preparation time: 2 hours
Cooking time: 15 to 20 minutes
For variety, the recipe author uses several kinds of miniature
candies in her pretty cookies. She suggests filling the cookies
with chocolate mint wafers, such as Andes, or Hershey's Miniatures.
We also enjoyed Lindt's orange chocolate thins when we made the
cookies in the Tribune test kitchen.
Heat oven to 325°F. Have ready ungreased baking sheets.
Beat butter in large bowl of electric mixer until light and fluffy.
Beat in half of the flour, the sugar, vanilla, and water until
thoroughly combined. Beat in the remaining flour.
Use a scant 1 tb dough and press it flat and thin with your hands.
Put a chocolate mint wafer in the center and fold the dough over to
completely cover each chocolate and to form a neat, rectangular
package. Pinch the edges to seal. Place 1" apart on ungreased
baking sheets.
Bake until bottoms are lightly browned, 15 to 20 minutes. Cool a
few minutes on the baking sheets and then cool completely on wire
racks.
For icing, mix confectioners' sugar and milk to make a thin icing;
color icing as desired. Use a small spatula to ice cookies.
Decorate as desired so cookies resemble Christmas packages.
Recipe by Carol Feezell of Skokie, Illinois
Recipe FROM: Chicago Tribune 7th annual Food Guide Holiday Cookie
Contest Dec 8, 1994
