Chocolate Mint Delights

The cookies yielded from this recipe, originally from the SBH Insurance blog (random?) are SO good. They are the perfect blend of mint and chocolate. When I completed this recipe successfully (it is easy, I got it right on my first try), I felt like a gourmet baker. Enjoy!



Chocolate Mint Delights
Yield: 2 dozen

1 cup butter
1 cup sugar
1 egg
1 tsp vanilla
1 ¾ cups flour
½ cup cocoa
1 ½ tsp baking powder
¼ tsp salt
24 bite size chocolate peppermint patties.

In a large bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture. Shape dough into two 6” rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4” slices. Place one slice on waxed paper; top with a peppermint patty and a second dough slice. Press edges of dough together to completely cover the peppermint patty. Repeat.

Place 2” apart on ungreased baking sheets. Bake at 325 for 11-13 minutes or until set, watching carefully. Cool for 5 minutes before removing to wire rack to cool completely. When cool drizzle icing over cookies.

Top it with this Icing:
18 bite size peppermint patties, 4 ½ tsp butter.
In microwave melt peppermint patties and butter; stir until smooth. Drizzle over cookies.

Creme de Menthe Brownies

When I was a kid, my sister used to make really excellent mint brownies with creme de menthe. Since as a youngster I didn't understand that the alcohol in the liqueur bakes out, I thought this is what people meant when they said "special" or "happy brownies". I mean, they make me happy.

All you need to do is add 1.5-2 oz of creme de menthe to your favorite brownie recipe. We used the Prescription-Strength Fudge Brownies from The Weekend Baker because you can make the whole thing in one pot (pictured), but you can find some other recipes here or here (or a box, if that's your style). Taste the batter (yes, you're allowed) until it seems almost minty enough for your taste -- the flavor will intensify when baked.

Top with powdered sugar or green sugar crystals and serve for the holidays -- these are a perfect alternative to Christmas cookies -- or anytime.


Ingredients:

• 12 tbsp unsalted butter
• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups sugar
• 1/4 teaspoon salt
• 2 eggs
• 1 1/2 tsp vanilla
• 3/4 c flour

Melt butter in a saucepan on medium. Remove from heat and add the cocoa powder. Whisk until smooth. Add sugar and salt and whisk until blended. Add the first egg and whisk until blended (there's a lot of blending in this). Then add the vanilla and second egg and whisk some more. Sprinkle the flour over the chocolate mixture and stir with a rubber spatula.

Pour into a lightly greased 8-in square baking dish. Bake at 350 for about 32 minutes, or until a toothpick comes out with small, gooey clumps of brownie on it.