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Hidden Mint Morsels

Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up dozens of gifts at once.

60 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 egg
1 tablespoon 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract
CHOCOLATE COATING:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

Directions

In a large bowl, cream the shortening, butter and sugar until light
and fluffy. Beat in the egg, milk and vanilla. Combine the flour,
cocoa, baking powder, salt and cinnamon; gradually add to the
creamed mixture. Cover and refrigerate for 8 hours or overnight.

2 of 2

Hidden Mint Morsels (continued)

Directions (continued)

On a lightly floured surface, roll dough to 1/8-in. thickness. Cut
with a lightly floured-1/2-in. round cookie cutter; place on
ungreased baking sheets.
Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes
before removing to wire racks to cool completely.
In a large bowl, combine all the peppermint layer ingredients. Knead
for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each.
Place a ball on each cookie and flatten to cover cookie. Place on
waxed paper-lined baking sheets; refrigerate for 30 minutes.
In a microwave, melt chips and shortening; stir until smooth. Spread
about 1 teaspoonful over each cookie. Chill until firm. Yield: about
10 dozen.

Nutrition Facts: 1 serving (2 each) equals 127 calories, 6 g fat (3 g saturated fat), 11 mg cholesterol, 50 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein.