Creme de menthe teacakes with mint chocolate topping make a good after-dinner treat.
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1 cup Land O Lakes® Butter, softened
2/3 cup sugar
2 teaspoons vanilla
1 large Land O Lakes® Egg (yolk only)
2 cups all-purpose flour
1 (10-ounce) package (2 cups) crème de menthe baking chips
Powdered sugar, sifted
*Substitute 60 crème de menthe candy thins, chopped.
Heat oven to 325°F.
Combine butter and sugar in bowl. Beat at medium speed until creamy. Add vanilla and egg yolk; continue beating until well mixed. Add flour, beating on low speed just until mixed. Stir in 1/3 cup baking chips.
Shape dough into 1-inch balls (about 1 1/2 teaspoons of dough for each cookie). Place 1 inch apart onto ungreased cookie sheets. Bake 12-15 minutes or until bottoms just start to brown and cookies are set. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Place remaining 1 2/3 cups baking chips in 1-quart saucepan. Cook over low heat, stirring constantly, 1-2 minutes until melted and smooth.
Tilt pan and dip top of each cookie into melted chocolate; shake off excess chocolate. Place onto waxed paper. Let stand 15 minutes at room temperature until chocolate is set.. Sprinkle with powdered sugar. Store in container with tight-fitting lid.
Mint Snowballs: Roll warm cookies in powdered sugar rather than dipping in melted mint chocolate.
- Melt baking chips in small microwave-safe dish on HIGH (100%power), stirring after 30 seconds, until melted and smooth (30 to 90 seconds).
- Chocolate can discolor when frozen. To make these cookies ahead; bake cookies and allow to cool completely. Layer cookies, between sheets of waxed paper, in freezer container with tight-fitting lid. Freeze up to one month. Dip thawed cookies in melted mint chocolate the day you serve them.
- Serve these drop cookies in paper candy cups on a pretty plate for a special after dinner cookie.
Explore reviews fromour online community
The recipe was easy, a bit time-consuming, but great for a Mother's Day luncheon to make my hard-working daughter feel appreciated.
THE LAST OF THE COOKIE'S I MADE FOR THE LUNCHEON. I HAD PURCHASED A BAG OF THE ANDES MINT CHIP'S A FEW WEEK'S PRIOR BUT HADN'T USED THEM YET. HOW LUCKY I CAME ACROSS THIS RECIPE CALLING FOR THE EXACT SAME THING. YOUR PICTURE SHOWED THEM TO BE CHOCOLATE BUT THEIR NOT. IT CALL'S FOR DIPPING THE TOP'S BUT FOUND IT A LITTLE MESSY, SO I JUST DRIZZLED THE REST ON THE COOKIE'S THEN LIGHTLY DUSTED WITH THE POWDERED SUGAR. ANOTHER SUCCESS STORY.
These tasty little chocolate coated cookies melt in your mouth. It's a terrific spin of the Mexican Wedding cake. They can be a tad bit time consumming since the dough is very flaky and you need to pat together each ball, but well worth it.
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