Chocolate Mint Creams Recipe

Chocolate Mint Creams Recipe
Chocolate Mint Creams Recipe photo by Taste of Home
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Chocolate Mint Creams Recipe

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This recipe came from an old family friend and is always high on everyone's cookie request list. I make at least six batches for Noel nibbling and give some away as gifts.
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:
72 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional

Directions

Cream butter and confectioners' sugar until light and fluffy. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each into a 2-in. diameter roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely.
Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers. Yield: about 6 dozen.
Originally published as Chocolate Mint Creams in Country Woman Christmas Annual 2003, p43

Nutritional Facts

1 cookie: 73 calories, 4g fat (2g saturated fat), 11mg cholesterol, 53mg sodium, 9g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1-1/2 cups confectioners' sugar
  • 2 ounces unsweetened chocolate, melted and cooled
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/4 teaspoon salt
  • FROSTING:
  • 1/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons milk
  • 1/2 teaspoon peppermint extract
  • Green food coloring, optional
  1. Cream butter and confectioners' sugar until light and fluffy. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each into a 2-in. diameter roll. Wrap in plastic wrap; refrigerate until firm, about 1 hour.
  2. Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely.
  3. Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers. Yield: about 6 dozen.
Originally published as Chocolate Mint Creams in Country Woman Christmas Annual 2003, p43

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