Minty Middle Treasures Recipes

Steps:

• Heat oven to 400°F. In large bowl, beat granulated sugar, brown sugar, shortening, butter, vanilla and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, salt.
• Shape about 1 tablespoon dough around each mint. On ungreased cookie sheet, place cookies about 2 inches apart.
• Bake 9 to 10 minutes or until light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
• In small bowl, mix 1 cup powdered sugar, the milk, almond extract and a few drops of food color with spoon until thick enough to coat. Dip tops of cookies into frosting; sprinkle with candy sprinkles.

Steps:

• Preheat the oven to 400 degrees.
• Beat sugars, shortening, butter, vanilla and egg in a small bowl. Stir in flour.
• Shape 1 tablespoons of dough around one mint. Place 2 inches apart on an ungreased cookie sheet.
• Bake 9-10 minutes or until just golden brown.
• Roll in powdered sugar or cocoa and store in an air-tight container.

Steps:

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with cooking spray.
• In a mixing bowl, cream 1/2 cup (1 stick) butter and 1/2 cup sugar until light and fluffy.
• Add one egg and 1/2 teaspoons vanilla and beat well.
• Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition.
• Spread mixture into 9x13 dish.
• In a mixing bowl cream remaining 1/2 cup (1 stick) butter and remaining 1/2 cup sugar until light and fluffy.
• Add remaining egg and remaining 1/2 teaspoons vanilla and beat well.
• Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition.
• Gently spread over chocolate layer and bake until golden brown, about 15 minutes.
• Remove from oven and sprinkle chopped Andes mints over the top.
• Bake until chocolate begins to melt, about 1 additional minute.
• Spread melted chocolate over the top of the bars.
• Cool completely.
• Cut into 24 squares, and then cut squares into triangles.

Steps:

• Mix the shortening, sugars and egg.
• Stir in water and vanilla.
• Stir together the dry ingredients then mix into the batter.
• Chill the dough.
• Enclose each wafer into about 1 tablespoon of dough.
• Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• For the crust, mix flour, cocoa, and 3 tablespoons sugar together in a bowl. Stir in oil and water until well blended. Press dough into the bottom and up the sides of a well-greased 8 inch springform cake pan.
• Place baking chocolate and 4 tablespoons sugar in a microwave safe bowl. Microwave for 1 minute, stir, and continue heating until chocolate is completely melted. Add butter, and heat for another 30 seconds. Stir, and spread over bottom of the crust. Refrigerate or freeze crust while preparing filling.
• In a large bowl, beat cream cheese to soften. Add white chocolate syrup and flour, and stir until well blended. Add one egg at a time until all are just incorporated into the mixture. Set aside.
• Pour 1/2 cup of filling into a small bowl, and stir in mint jelly. Pour half of original filling into prepared pan, spreading evenly over crust. Pour in mint filling, spreading as evenly as possible without blending into bottom layer, then top with remaining filling.
• Bake cake in the preheated oven at 400 degrees F (205 degrees C) for 10 minutes. Reduce heat to 200 degrees F (95 degrees C), and continue baking for another 30 minutes. When done baking, open oven door and allow cake to cool completely to prevent cracking, about 3 hours. Cover and refrigerate until ready to serve.