Well, we had our cookie swap last night at the shop and let me tell ya...I think I've gained 5 pounds! LOL There were 3 of us there, 3 kinds of cookies and chocolate truffles to munch on! YUMMY! I thought I'd share a few of the recipes before I have to head out.
Erin's Chocolate Mint Cookies
3/4 c margarine
1 1/2 c brown sugar
2 TBS water
1 (12 oz) pk chocolate chips
3 boxes Andes mints
2 eggs
2 1/2 c flour
1/4 tsp baking soda
1/2 tsp salt
Melt margarine, brown sugar and water in a saucepan. Add chocolate chips and stir until partially melted. Remove from heat and stir until chocolate is completely melted. Let stand 10 minutes to cool. Add eggs, one at a time. Mix in dry ingredients. Beat well. Chill dough for 45 - 60 minutes. Roll dough into small balls. Bake at 350 degrees for 8 - 10 minutes. Unwrap mints while cookies are baking. When done, immediately press a mint into the top of each cookie. Remove from cookie sheet. Allow mint to soften then swirl with a knife.
Nikki's Meringue Surprise Cookies
2 egg whites
1/8 tsp salt
1/4 tsp vanilla
2/3 c sugar
24 pastel mint drop candies
colored snowflake of Christmas sprinkles
Heat oven to 250 degrees. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla. Beat until foamy. Gradually add sugar, beating 3 - 5 minutes or until stiff peaks form.
Pipe or spoon mixture into 3/4 inch wide mounds i1 inch apart on cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover the mint. Sprinkle with Christmas sprinkles.
Bake at 250 for 50 - 60 minutes or until crisp. Cookie will not be brown. Immediately remove from cookie sheets. Cool completely.
Well, I have run out of time. I must finish getting ready for work, so I will have to post the rest within the next couple of days. For now, enjoy these! They are both extremely tasty treats!
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