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Thin Mint Wreaths

These keep in a tightly sealed container in the freezer for three weeks, so don't eat them all at once!—Samantha Hartzell, Washington, Illinois

60 ServingsPrep: 35 min. + freezing Bake: 10 min./batch

Ingredients

3/4 cup butter, softened
1 cup sugar
1/3 cup 2% milk
3/4 teaspoon peppermint extract
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 cup cornstarch
1/2 teaspoon salt
1 pound dark chocolate or white candy coating, melted
Assorted sprinkles

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat
in milk and extracts. Combine flour, cocoa, cornstarch and salt;
gradually add to creamed mixture and mix well.
Shape into two 1-1/2-in. diameter rolls; wrap each in plastic wrap.
Freeze 2 hours or until firm.
Preheat oven to 375°. Unwrap and cut into 1/4-in. slices. Place 1
in. apart onto parchment paper-lined baking sheets.
Bake 10-12 minutes or until set. Remove to wire racks to cool
completely.
Dip cookies in candy coating; allow excess to drip off. Place on

2 of 2

Thin Mint Wreaths (continued)

Directions (continued)

waxed paper. Decorate as desired with sprinkles to resemble wreaths;
let stand until set. Yield: 5 dozen.

Nutrition Facts: 1 cookie (calculated without sprinkles) equals 92 calories, 5 g fat (3 g saturated fat), 6 mg cholesterol, 37 mg sodium, 12 g carbohydrate, trace fiber, 1 g protein.