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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Hidden Mint Morsels Recipe

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This recipe for Hidden Mint Morsels is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/3 c. shortening
1/3 c. butter, softened
3/4 c. sugar
1 large egg
1 T. milk
1 tsp. vanilla extract
1-3/4 c. flour
1/3 c. baking cocoa
1-1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon

PEPPERMINT LAYER:
4 c. confectioners' sugar
6 T. light corn syrup
6 T. butter, melted
2 to 3 tsp. peppermint extract

CHOCOLATE COATING:
2 pkg. (11-1/2 oz. each) milk chocolate chips
1/4 c. shortening
Directions:
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 tightly 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° until set, 6-8 minutes. 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 chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.

 

 

 

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