Choco Mint Pillows Recipes

Steps:

• 1. Preheat the oven to 400 degrees F. Combine the butter, sugar, egg and vanilla extract in the bowl of an electric mixer. In a separate medium bowl, combine the flour, baking powder and salt using a whisk; set aside. Beat the butter mixture at medium speed until it is light and fluffy. Add the flour mixture, and beat at low speed until a soft dough forms.
• 2. Divide the dough in half. On a well floured surface, roll half of the dough into a 13x9 inch rectangle. Arrange the mints on the dough, evenly spaced, to form 7 rows of 7. Place the remaining half of dough between two sheets of wax paper and roll it into a 13x9 inch rectangle just like the first.
• 3. Remove the top sheet of wax paper, and invert the dough sheet over the mint topped dough; making sure to match up the edges. Use a pizza cutter, knife, or scalloped pastry wheel and evenly cut the dough between each mint. Press the edges of each pillow to seal.
• 4. Place the pillows 2 inches apart on ungreased or parchment covered cookie sheets. Bake for 10 minutes, or until the edges are a light golden brown. Place on a wire rack to cool completely. Store in an airtight container.

Steps:

• 1. Preheat oven to 400° F.
• 2. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy.
• 3. Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• 4. Divide dough in half.
• 5. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7.
• 6. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle.
• 7. Remove top sheet of wax paper and discard.
• 8. Carefully turn second rectangle over mint-topped dough, matching edges.
• 9. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, cut dough evenly between mints. Gently press edges of pillows to seal.
• 10. Place pillows 2 inches apart on ungreased cookie sheets.
• 11. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Cool completely before storing.

Steps:

• 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. Add flour, baking powder and salt. Beat at low speed until soft dough forms. Divide dough in half. On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle. Arrange mints evenly on dough, forming 7 rows of 7. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and discard. Carefully turn second rectangle over mint-topped dough, matching edges. Remove remaining wax paper. Using a pizza cutter or scalloped-edge pastry wheel, 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. Cool completely before storing.

Steps:

• Preheat oven to 300 degrees. Cover baking sheet with Silpat or nonstick silicone pad.
• Beat the egg whites and cream of tartar together on high speed until soft peaks form. Add the sugar in 1/8 cup at a time, then vanilla extract. Make sure after eat addition you achieve stiff peaks and all the sugar is incorporated and the mixture glossy.
• Sift the cocoa powder into the egg white mixture, and fold until combined. Fold in chips.
• Drop the mixture onto the cookie sheet by tablespoon, which should make approximately 30 cookies.
• Bake 35-45 minutes or until just look dry. Cool slightly and then remove to a wire rack and cool 20 minutes.
• Store in airtight container at room temperature for up to a week.

Steps:

• Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Add chocolate, egg and vanilla; mix well. In another bowl, whisk together flour, baking soda, cream of tartar and salt; gradually add to creamed mixture, beating well. Divide dough in half; shape each half into a 2-in.-diameter roll. Wrap in waxed paper; refrigerate until firm, about 1 hour., Preheat oven to 400°. Unwrap dough and cut crosswise into 1/8-in. slices. Place 2 in. apart on ungreased baking sheets. Bake until edges are firm, 7-8 minutes. Remove from pans to wire racks to cool completely., Combine all frosting ingredients; beat until smooth. Spread over cookies; let dry completely. Store in airtight containers.

Steps:

• Heat oven to 400 degrees.
• In large mixing bowl, combine sugar, butter, egg and vanilla. Beat at medium speed of electric mixer until light and fluffy.
• Add flour, baking powder and salt. Beat at low speed until soft dough forms.
• Divide dough in half.
• On well floured surface, roll half of dough into 13 x 9 rectangle.
• Arrange mints evenly on dough, forming 7 rows of 7 mints.
• Between 2 sheets of wax paper, roll remaining dough into 13 x 9 rectangle.
• Discard top sheet of wax paper.
• Carefully turn second rectangle over mint-topped dough, matching edges.
• Using scalloped pastry wheel, cut dough evenly between the mints.
• Gently press edges of pillows to seal.
• Place pillows 2 inches apart on ungreased cookie sheet.
• Bake for 9 to 12 minutes or until edges are light golden brown.
• Cool completely before storing.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the all-purpose flour, whole wheat flour, cocoa powder, dry milk, baking soda and salt; set aside.
• In a large bowl, cream together the butter, vegetable oil, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and peppermint extracts. Gradually stir in the dry ingredients using a wooden spoon. Finally, fold in the milk chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.