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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 40 |
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Chocolate-covered mint candies are the filling in these doctored-up sugar cookies from our Test Kitchen. You can use colored sugar to suit the season. Ingredients:
1 tube (18 ounces) refrigerated sugar cookie dough, softened |
1/4 cup king arthur unbleached all-purpose flour |
1/8 teaspoon peppermint extract |
coarse sugar |
40 chocolate-covered thin mints |
Directions:
1. In a large bowl, beat the cookie dough, flour and extract until blended. Roll into 1/2-in. balls.
2. Place 2 in. apart on greased baking sheets. Coat the bottom of a glass with cooking spray, then dip in coarse sugar. Flatten balls with prepared glass to 1/4-in. thickness, dipping in additional sugar as needed.
3. Bake at 350° for 7-9 minutes or until set. Carefully remove one cookie from baking sheet. Immediately turn cookie over and place a mint on the bottom of the cookie; top with another cookie, pressing lightly. Repeat with remaining cookies and mints. Cool on wire racks. Yield: 40 cookies.
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