Mint Cookies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, packed
  • 1 tsp Salt
  • 1 cup Shortening
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla extract

• Desserts

  • 1/2 cup Peppermint candies

Found on tasteofhome.com

Description

Ingredients

• 1 cup shortening
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 2 large eggs
• 1-1/2 teaspoons vanilla extract
• 2-3/4 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup finely crushed peppermint candies

Directions

• Directions In a bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies. Divide dough in half; shape each into a 7-in. long roll. Wrap in plastic wrap; refrigerate 4 hours or until firm. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool. Yield: about 4 dozen. Originally published as Peppermint Cookies in Country Woman Christmas Annual 2000, p30 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition