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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! —Mrs. Robert Nelson, Des Moines, Iowa
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 1 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup finely 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. Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic; refrigerate 4 hours or until firm.
  • Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts
2 each: 115 calories, 6g fat (1g saturated fat), 12mg cholesterol, 88mg sodium, 14g carbohydrate (7g sugars, 0 fiber), 1g protein.
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