Search
by Ingredient

Sandwiched Mint Surprises

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

 

Yield

3 dozen

Prep

25 min

Cook

8 min

Ready

1 hrs
Trans-fat Free, Good source of fiber, Sugar-Free

Ingredients

Amount Measure Ingredient Features
2 cups unbleached all-purpose flour
or
Camera
1 cup butter
or margarine,, softened
Camera
cup light cream (half&half)
Camera
3 tablespoons cocoa powder
unsweetened
Camera
½ teaspoon vanilla extract
Camera
1 x sugar
granulated
* Camera
36 each mints
pastel wafer
*

Ingredients

Amount Measure Ingredient Features
473 ml unbleached all-purpose flour
or
Camera
237 ml butter
or margarine,, softened
Camera
79 ml light cream (half&half)
Camera
45 ml cocoa powder
unsweetened
Camera
2.5 ml vanilla extract
Camera
1 x sugar
granulated
* Camera
36 each mints
pastel wafer
*

Directions

Lightly spoon flour into measuring cup; level off. In a large bowl, combine the flour, margarine, half and half, cocoa and vanilla extract.

Beat on low speed until well mixed, scraping the sides of the bowl often.

Cover with plastic wrap; refrigerate for 30 minutes, or until the dough is firm enough to roll.

Preheat oven to 375F; lightly grease cookie sheets.

On a lightly floured surface, roll half of the dough to ⅛ inch thick; refrigerate the remaining dough.

Cut out with a lightly floured 2-inch round cookie cutter.

Dip one side of each dough round in sugar.

Place half of the rounds, sugar side down, on the cookie sheets.

Place a mint wafer in the center of each dough round. Top each with a second dough round, sugared side up. Press a fork firmly around the edges to seal.

Repeat with the remaining dough and mints.

Bake for 8 to 10 minutes, or until set. Cool for 1 minute; remove from the cookie sheets.

Cool completely. Store tightly covered.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 144g (5.1 oz)
Amount per Serving
Calories 67066% from fat
 % Daily Value *
Total Fat 49g 76%
Saturated Fat 31g 155%
Trans Fat 0g
Cholesterol 129mg 43%
Sodium 337mg 14%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 12%
Sugars g
Protein 17g
Vitamin A 30% Vitamin C 0%
Calcium 5% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
 

    Email this recipe