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Mint Cookies

 Mint Cookies
Some 40 years ago, I whipped up these minty morsels as a way to use leftover candy canes...and my daughter has enthusiastically anticipated the cookies for Christmas ever since!
36 ServingsPrep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup crushed peppermint candies

Directions

  • In a bowl, cream shortening and sugars. Add the eggs, one at a time,
  • beating well after each addition. Beat in vanilla. Combine the dry
  • ingredients; gradually add to the creamed mixture. Stir in crushed
  • candies. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate
  • for 4 hours or until firm.
  • Unwrap and cut into 1/8-in. slices. Place 2 in. apart on ungreased
  • baking sheets. Bake at 375° for 6-8 minutes or until edges begin
  • to brown. Remove to wire racks to cool. Yield: about 6 dozen.
Nutritional Facts: 1 serving (2 each) equals 115 calories, 6 g fat (1 g saturated fat), 12 mg cholesterol, 88 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein.