Fresh Mint Chocolate Chip Cookies

Note: Diane Jean Undis Dzwill created this recipe when she worked at General Mills. 

1 1/3 cup sugar

¾ cup butter

1 tablespoon fresh mint- chopped

1 egg

2 cups flour

1 teaspoon baking soda

½ teaspoon salt

1 -12 oz package of mint chocolate chips

 

Place cookies 2 inches apart on ungreased cookie sheet.

Bake at 350 for 11 minutes

Makes 3 ½ dozen

  

Chocolate Mint Snow Balls

From one package of mint chocolate chips, melt one cup, reserve the rest.

 Mix together:

6 tablespoons softened butter

1 cup sugar

1 ½ teaspoon vanilla

2 eggs

Add:

1 ½ cups flour

1 ½ teaspoon baking powder

¼ teaspoon salt

Additionally: powdered sugar to roll the cookies in before baking

 

Mix the sugar, butter, add melted chocolate chips, vanilla and eggs. Add flour, Baking Powder and salt. Stir in the unmelted chips. Wrap dough and freeze until firm.

Shape into 1 inch balls and roll in the powdered sugar. Place on ungreased pan.

Bake at 350 for 10-12 minutes, or until the top of the cookie is crackled.

Let the cookies cool on the baking sheet for 5 minutes before removing.


Cream Wafers

Dough:

            2 cups flour

            1 cup butter

            1/3 cup heavy whipping cream

Mix butter, cream and flour.  Chill the dough for 1 hour. Roll out using a rolling pin. Cut 1 ½ - 2 inch circles, using a small circle shaped cookie cutter, or the top to a spice jar.

Carefully coat each circle in granulated sugar. (1 cup in a pie plate works well). Using a fork, pierce each circle four times to allow the steam to escape from the pastry while it rises.

Bake at 375 degrees for 7- 9 minutes.  Allow to cool. Then assemble them by putting two circles together with the frosting (below) to make one cookie.  

Frosting:

            ¾ cup powdered sugar

            ¼ cup soft butter

            1 tsp vanilla

            Green food coloring to tint the frosting

 
Note: double the frosting recipe for enough to go around!


Thumbprint Cookies

2 cups shortening – or 1 cup shortening and 1 cup butter

1 cup brown sugar

4 egg yolks – save the whites for later

2 tsp vanilla

1 tsp salt

4 cups flour

Additionally: chopped walnuts to roll the cookies in


Make 1 inch balls of dough and dip them in the egg whites, then the chopped nuts.

Bake at 375 degrees for 5 minutes, then put a thumbprint in the middle of each of the cookies by pressing your thumb into each cookie, and return the tray to the oven for 8 minutes.

Add colored frosting (or jelly, or an unwrapped Hershey’s kiss) to the middle of each cookie after they have cooled.

 

Refrigerator Cookies

1 cup shortening

½ cup granulated sugar

½ cup packed brown sugar

2 ½ teaspoon cinnamon

2 eggs

2 ¾ cups flour

½ teaspoon soda

1 teaspoon salt

½ cup chopped walnuts

 

Mix ingredients together. Press and mold dough into a long, smooth roll about 2 ½ inches in diameter. Wrap in waxed paper and chill several hours, or overnight.

Heat oven to 400 degrees.

Cut the rolled dough in thin slices (1/8 inch). Place on ungreased baking sheet. Bake 6-8 minutes, or until lightly browned.

Makes about 6 dozen cookies.

 

Snowballs

Mix together:

4 cups butter

2 cups Powdered sugar

4 teaspoons vanilla

Stir and add:

9 cups flour

1 teaspoon salt

3 cups finely chopped walnuts -or-mini chocolate chips

Roll dough in 1 inch balls. Bake at 400 degrees for 10- 12 minutes, bake until set, not brown.

While these cookies are warm, roll them in powdered sugar, and roll them again when cooled.

Makes 16 dozen cookies


Crescents

Dough:

1 cup butter

1 - 8 oz. pkg. of cream cheese

2 cups flour

Additional ingredients: 

butter, brown sugar, nuts and cinnamon


Roll the dough out thin, using a rolling pin. Use a pie tin as a template to cut the circle shape. Spread with butter and sprinkle with nuts, cinnamon and brown sugar.

Cut into 8 wedges.

Roll each one up, starting with the wide end.  Place on baking sheet.

Bake at 350 degrees until done. About 15 minutes.

 

Sugar Cookies

½ cup shortening

¾ cup sugar

1 egg

1 tablespoon milk

1 teaspoon vanilla

1 ¼ cups flour

¼ teaspoon baking powder

¼ teaspoon salt

 

Mix ingredients. Roll dough out on a floured surface using a rolling pin. Use cookie cutters to make fun shapes.

Bake at 425 degrees for 5-7 minutes or until slightly browned.

Decorate with frosting, and sprinkles.


Gingerbread Cookies

½ cup shortening

½ cup sugar

½ cup molasses

¼ cup water

2 ½ cups flour

¾ teaspoon salt

½ teaspoon soda

¾ teaspoon ginger

¼ teaspoon nutmeg

1/8 teaspoon allspice

 

Mix dough, cover and chill for 2-3 hours. Roll out ¼ inch thick on lightly floured surface.

Cut out shapes with cookie cutters. Place on ungreased baking sheets.

Bake at 375 degrees for 10-12 minutes.

Cool and decorate with frosting and sprinkles.


Peanut Butter Blossoms

½ cup shortening

½ cup peanut butter

½ cup granulated sugar

½ cup brown sugar

1 egg

1 ¼ cups flour

¾ teaspoon soda

½ teaspoon baking powder

¼ teaspoon salt

 

Mix ingredients well. Cover and chill the dough. Shape into 1 inch balls. Place them 3 inches apart on lightly greased baking sheets. Slightly flatten each cookie.

 

Bake at 375 degrees for 10-12 minutes until set, but not hard.

 

Immediately place an unwrapped Hershey’s kiss on top of the hot cookies. Dove chocolates are also delicious.

 

Raspberry filled Cookies

1 cup butter

1 – 8 oz. package of cream cheese

2 cups flour

 

Raspberry jam

1 egg – beaten (used for edges and seal jam in)

Powered sugar

 

Mix the butter and cream cheese, add the flour. Roll the dough very thin. Cut into 2 inch squares. Put a small amount of jam on center of squares, and brush the egg along the edges. Fold 1/3 to center, overlap other side, and press ends with a fork to seal jam inside.

Bake at 350 degrees until done.

Roll in powdered sugar when warm, and again when cooled.

 

Brazil Nut Cookies

1 ¾ cups Flour

½ T salt

1 ½ cups ground Brazil nuts

1  cup butter

2/3 cup sugar

1 egg

1 t vanilla


Drop about 1 teaspoon onto greased cookie sheets. About 2 inches apart.

Bake at 350 degrees for 10 minutes until slightly brown.

Drizzle with melted chocolate when cooled.

 

Other Favorites:

7 layer bars

Melt one stick of Butter, add graham cracker crumbs to make the crust in a 9 x 13 pan.

Then add these layers:

chocolate chips

Butterscotch chips

Flaked coconut

Walnuts (optional)


Pour one can of condensed milk over the top.

Bake at 325 degrees for 30-40 minutes or until slightly browned on top.

Let cool in the pan. Cut into squares.


Chocolate-chocolate mini chip

1 cup sugar

¾ cup Brown Sugar

¾ cup butter

½ cup shortening

2 eggs

1 t vanilla

2 ½ cups flour

½ cup cocoa

1 t soda

¼ t salt

1 – 12 oz bag of mini chocolate chips

 

Mix dough. Roll into 1 inch balls. Optional: Roll in sprinkles or walnuts.

Bake at 350 degrees for 10-12 minutes.