Photo and Recipe by: Betty Crocker
PREP TIME 30 MNS TOTAL TIME 1 HR SERVINGS 16
Ingredients
· 1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
· ½ cup butter, softened
· 1 egg
· 1 teaspoon green food color
· 3 teaspoons peppermint or mint extract
· 1 container (12 oz) Betty Crocker® Whipped whipped cream frosting
· 1 bag (12 oz) dark chocolate chips (2 cups)
· ¼ cup candy sprinkles
Directions
1. Heat oven to 375°F. Line large cookie sheet with cooking parchment paper
2. In large bowl, stir cookie mix, butter, egg, food color and 2 teaspoons of the peppermint extract until soft dough forms. Drop dough by tablespoonfuls onto cookie sheet.
3. Bake 8 to 11 minutes or until barely golden around edges. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
4. In medium bowl, mix frosting and remaining 1 teaspoon peppermint extract. For each sandwich cookie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
5.In small microwavable bowl, microwave chocolate chips uncovered on High about 1 minute, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth. Dip each sandwich cookie halfway into melted chocolate; decorate with sprinkles. Place on cooking parchment paper; let stand until set.
Expert Tips:
Use shamrock-shaped sprinkles for decorating to give these cookies even more St. Patrick’s Day flair.
Don’t have peppermint or mint extract? No worries! You can leave it for vanilla-flavored cookies,
Makes 32 small sandwich cookies for a fun one bite snack.
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