Day 9 of Christmas Cookies

I know. I know. Another chocolate and mint combo cookie, but like I said, it's my favorite and I really couldn't resist making these cookies. My kids didn't get to try these ones this time which I kind of feel bad about. I brought the whole plate of cookies to my church's women's meeting last night and let the ladies be the taste testers for this one. The consensus was that these cookies rock! It was tough for me not to try one. They look really elegant too. I'm thinking I will have to make this one again so my kids can try them and I can include them in the cookie packages going out.

This recipe came from the Joy of Cooking and I added the extra chocolate on top. It's a little bit more work than any of the other recipes so far but I think they're worth it judging from last night's reactions!


Chocolate Mint Surprises

1/2 pound (2 sticks) unsalted butter, chilled but not firm and cut into small pieces
2 1/4 cups all purpose flour
2 large egg yolks
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
1 package (28 pieces) Andes chocolate thin mints

Place the butter and flour in a large bowl. Use a pastry blender, 2 knives, or your fingertips to cut the butter into the flour until the mixtures resembles fine crumbs.

In a small bowl beat the egg yolks, sugar, salt and vanilla together with a fork until well blended. Stir the egg mixture into the flour mixture. Dump the bowl contents onto a work space and knead until you have a smooth dough. Divide the dough in half. Place each half in between 2 large sheets of parchment paper. Roll out to a generous 1/8 inch thick, checking the underside of the dough and smoothing any creases as you go.

Keeping the dough in the paper, lay the rolled dough on a baking sheet and freeze until cold and slightly firm, about 20 minutes.

Position the rack to the upper third of the oven and preheat the oven to 350. Grease cookie sheets.

Working with one portion at a time (leave the other half in the freezer) gently peel away one side of parchment paper and replace. (This will make it easier to lift the cookies from the paper later.) Peel away and discard the second sheet.

Cut out the cookies using a fluted or plain round 2 1/4 inch cutter (or the rim of a small glass), or cut to a size just large enough that the thin mints will fit inside of it. With a spatula transfer the cookies to the cookies sheets, spacing them about 1 inch apart. Roll any remaining dough scraps between the paper and rechill if necessary before making more cuts.

Bake 1 sheet at a time, just until the cookies are lightly colored on top and slightly darker at the edges, 9-14 minutes. Rotate the sheet halfway through baking for even browning. Remove the sheet to a cooling rack and let the cookies stand just until firm enough to lift but still hot. Turn half of the cookies upside down and immediately cover the bottom with 1 Andes chocolate thin mint. Cover with the cookie tops, top up, and press down lightly. Let the sandwiches stand on the cookie sheets until the mints are melted. Transfer the sandwiches to a cooling rack to cool completely and the filling is set. During the cooling process, adjust any sandwiches the slip askew.

My recipe only made 21 cookies. I melted the remaining Andes mints in a small bowl over simmering water and drizzled it over the tops of the cookies.



Don't those just look scrumptious?