HIDDEN MINT MORSEL COOKIES

HIDDEN MINT MORSELS RECIPE

Featured In: 60 Fall Bakes Cozier Than a Chunky Sweater
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
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NUTRITIONAL FACTS
2 each: 127 calories, 6g fat (3g saturated fat), 11mg cholesterol, 50mg sodium, 18g carbohydrate (14g sugars, 0 fiber), 1g protein.