Minty Melts Cookies
Nov 23, 2012 22:00:51 GMT -5
Post by PrisonerOfHope on Nov 23, 2012 22:00:51 GMT -5
Minty Melts
1 1/2 cups melted butter (3 sticks)
2 1/2 cups sugar
2 eggs, beaten
1 tsp. baking soda
1/2 tsp. salt
1 tsp. peppermint extract
3 drops (or more) red food coloring (green is nice, too)
4 cups flour
1/4 cup white sugar for rolling cookies
Combine melted butter & sugar, then add in eggs, baking soda, salt, and peppermint extract, stirring after each addition.
Add the food coloring, and check the color of the dough - it should be bright pink. If too pale, add another drop or two.
Add flour in increments, stirring after each - dough will be stiff.
Cover and refrigerate for at least 2 hours to overnight.
Preheat oven to 350; put the 1/2 cup of sugar in a small bowl.
Spray cookie sheets with Pam or use parchment paper.
Roll the chilled dough into walnut sized balls; roll in the sugar until coated.
Place balls on cookie sheet, pressing down slightly.
Bake 10-12 minutes. Cool on cookie sheet for 2 minutes, then move to wire rack. When cool, transfer to sheets of wax paper (or leave them on the parchment).
Chocolate Dip
2 cups chocolate chips (12 oz.)
1 stick butter
Melt the chocolate and butter together; stir to make sure the chips are melted.
Dip the cookies so that 1/4 - 1/3 is chocolate coated. Place on wax paper to dry and set (about 1 hour).
Store between sheets of wax paper.
Makes about 8 dozen.
1 1/2 cups melted butter (3 sticks)
2 1/2 cups sugar
2 eggs, beaten
1 tsp. baking soda
1/2 tsp. salt
1 tsp. peppermint extract
3 drops (or more) red food coloring (green is nice, too)
4 cups flour
1/4 cup white sugar for rolling cookies
Combine melted butter & sugar, then add in eggs, baking soda, salt, and peppermint extract, stirring after each addition.
Add the food coloring, and check the color of the dough - it should be bright pink. If too pale, add another drop or two.
Add flour in increments, stirring after each - dough will be stiff.
Cover and refrigerate for at least 2 hours to overnight.
Preheat oven to 350; put the 1/2 cup of sugar in a small bowl.
Spray cookie sheets with Pam or use parchment paper.
Roll the chilled dough into walnut sized balls; roll in the sugar until coated.
Place balls on cookie sheet, pressing down slightly.
Bake 10-12 minutes. Cool on cookie sheet for 2 minutes, then move to wire rack. When cool, transfer to sheets of wax paper (or leave them on the parchment).
Chocolate Dip
2 cups chocolate chips (12 oz.)
1 stick butter
Melt the chocolate and butter together; stir to make sure the chips are melted.
Dip the cookies so that 1/4 - 1/3 is chocolate coated. Place on wax paper to dry and set (about 1 hour).
Store between sheets of wax paper.
Makes about 8 dozen.
