Creme de Menthe Cookies Recipe

Creme de Menthe Cookies Recipe
Creme de Menthe Cookies Recipe photo by Taste of Home
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Creme de Menthe Cookies Recipe

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This is my mother's Christmas recipe. She made these every year and whenever I smell them baking, I think of her. —Beth Cates, Hampton, Tennessee
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 3/4 cup margarine, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING/FROSTING:
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons creme de menthe
  • 1 cup (6 ounces) semisweet chocolate chips

Directions

In a large bowl, cream margarine and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
Preheat oven to 325°. Roll each portion of dough between two sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-8 minutes or until set. Remove from pans to wire racks to cool completely.
In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies. Yield: about 2 dozen.
Originally published as Creme de Menthe Cookies in Taste of Home Christmas Annual Annual 2017, p162

  • 3/4 cup margarine, softened
  • 1/2 cup sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • FILLING/FROSTING:
  • 2 cups confectioners' sugar
  • 4 to 5 tablespoons creme de menthe
  • 1 cup (6 ounces) semisweet chocolate chips
  1. In a large bowl, cream margarine and sugar until light and fluffy. Beat in egg. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or until firm enough to roll.
  2. Preheat oven to 325°. Roll each portion of dough between two sheets of waxed paper to 1/4-in. thickness (dough will be soft). Cut with a floured 2-in. round cookie cutter. Place 2 in. apart on ungreased baking sheets. Bake 7-8 minutes or until set. Remove from pans to wire racks to cool completely.
  3. In a small bowl, mix confectioners' sugar and enough creme de menthe to reach a spreading consistency. Spread evenly on bottoms of half of the cookies; cover with remaining cookies. In a microwave, melt chocolate chips; stir until smooth. Frost cookies. Yield: about 2 dozen.
Originally published as Creme de Menthe Cookies in Taste of Home Christmas Annual Annual 2017, p162

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