Hidden Mint Morsels Recipe

5 1 3
Hidden Mint Morsels Recipe
Hidden Mint Morsels Recipe photo by Taste of Home
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Hidden Mint Morsels Recipe

Read Reviews
5 1 3
Publisher Photo
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 tons of gifts at once.
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 1/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-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.
Originally published as Hidden Mint Morsels in Country Woman Christmas Annual 1998, p45

Nutritional Facts

2 each: 127 calories, 6g fat (3g saturated fat), 11mg cholesterol, 50mg sodium, 18g carbohydrate (14g sugars, 0 fiber), 1g protein.

  • 1/3 cup shortening
  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 1 large 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
  1. 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. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased baking sheets.
  3. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
  4. 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.
  5. In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Yield: about 10 dozen.
Originally published as Hidden Mint Morsels in Country Woman Christmas Annual 1998, p45

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MY REVIEW
cookingforeign User ID: 3154412 69991
Reviewed Dec. 19, 2008

"Wonderful treats, perfect for gift bags. I added a bit of red food coloring to make the peppermint filling pink; it adds a nice bit of color to the treats."

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