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Mint Sandwich Cookies

These minty sandwich cookies were a tradition in my husband's family. When we married, I found the recipe and have continued to carried to make these for the holidays.—Janet White, New Glarus, Wisconsin

46 ServingsPrep: 45 min. + chilling Bake: 10 min./batch + cooling

Ingredients

2/3 cup butter-flavored shortening
1/2 cup sugar
1 egg
1 cup mint chocolate chips
1/4 cup light corn syrup
1-3/4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
Additional sugar
FILLING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup butter, cubed
1 teaspoon peppermint extract

Directions

In a large bowl, cream shortening and sugar until light and fluffy.
Beat in egg. In a microwave-safe bowl, melt mint chips and corn
syrup; stir until smooth. Add to creamed mixture. Combine the flour,
baking soda and salt; gradually add to chocolate mixture and mix
well. Refrigerate for at least 2 hours.
Shape teaspoonfuls of dough into balls; roll in additional sugar.
Place 2-in. apart on ungreased baking sheets. Bake at 350° for
6-8 minutes or until tops are cracked. Remove to wire racks to cool
completely.
In a microwave-safe bowl, melt chocolate chips and butter; stir until

2 of 2

Mint Sandwich Cookies (continued)

Directions (continued)

smooth. Stir in extract. Refrigerate for 30 minutes or until
spreading consistency. Spread on the bottoms of half of the cookies;
top with remaining cookies. Yield: 46 cookies.

To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic wrap and place in a resealable bag. Store in the refrigerator.

Nutrition Facts: 1 cookie equals 117 calories, 7 g fat (4 g saturated fat), 10 mg cholesterol, 98 mg sodium, 13 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.