These are such great cookies, and even better with a little cap of white chocolate on top. Minty, chocolately — just like a tasty little truffle.
Mint Truffle Cookies
Submitted by Julie Pedroncelli
1 ¼ cups sugar
1 cup butter, softened
1 teaspoon vanilla
2 ½ cups all purpose unbleached flour
¼ cup unsweetened cocoa
1 teaspoon baking powder
¼ teaspoon salt
1 pkg. chocolate sandwich mints (Ande’s) coarsely chopped
8 oz white candy coating
1 teaspoon Crisco
1 or 2 drops green food coloring
In large mixing bowl, combine sugar, butter, eggs and vanilla. Beat at medium speed of
electric mixer until light and fluffy. Add flour, cocoa, baking powder and salt. Beat at
low speed until soft dough forms. Stir in mints. Cover with plastic wrap and chill for 3
hours or until firm.
Heat oven to 375 degrees. Lightly grease cookie sheets. Shape dough into 1-inch balls
and place them 2 inches apart on cookie sheets. Bake for 8-10 minutes or until set. Cool
In 1-quart saucepan, combine candy coating and Crisco. Melt over low heat, stirring
constantly. Stir in food coloring. Pipe or drizzle glaze over cookies to form stripes. Let
dry completely before storing.
Makes 4 dozen cookies