You didn’t think we would let the first week of December slide by without squeezing in a cookie recipe, did you?
Christmas cookie posts are running wild throughout the blogosphere and we are all about it.
So, excuse the cliché post and just let it happen because trust me, you don’t want to miss out on these.
Mint Milano’s were the ultimate final exam study-sesh
snack indulgence in college. Just one problem…
They are ridiculously addicting and before you know it the whole bag is gone and you feel slightly nauseated, but nonetheless, they are tasty little suckers.
Today I’ve got a recipe that will knock your socks off because it tastes so just like those dreamy Mint Milano’s only you can make them yourself!
And, in my humble opinion, these are slightly more satisfying.
Now, check out the step-by-steps for an at ease cookie making venture:
Tape yourself off a little rectangle and rollllll the dough out.
Lay out the mints.
Cover it with the second half of the dough.
Cut and bake!
There you have it, a minty Christmas cookie that you can’t eat just one of. That’s a guarantee.
Mint Chocolate Pillow Cookies
Adapted from Tootsie.com
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
49 Andes Créme de Menthe or Peppermint Thins
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Combine flour, baking powder and salt. Add to the butter mixture and beat at low speed until soft dough forms.
Divide dough in half and refrigerate for about 10 minutes.
On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle and let it rest in refrigerator. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and arrange mints evenly on dough, forming 7 rows of 7.
Carefully place the second rectangle over mint-topped dough, matching edges. Using a pizza cutter, scalloped-edge pastry wheel, or small knife, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Allow at least 30 minutes to cool.
From the Little Yellow Kitchen,