Frango Mint Shortbread Cookies Recipes

ERIKA'S "FRANGO" MINTS

Steps:

• Line a baking sheet or plate with waxed paper.
• Melt chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula.
• Beat confectioners' sugar, egg substitute, and butter together in a bowl with an electric mixer until smooth and creamy. Add melted chocolate and beat until incorporated. Beat mint extract and vanilla extract into chocolate mixture until light and fluffy.
• Drop chocolate mixture by the heaping teaspoonful onto prepared baking sheet. Chill in the refrigerator until firm, at least 4 hours.

MINT SHORTBREAD COOKIES

Steps:

• In a large bowl, cream together the butter and white sugar until light and fluffy.
• Beat in the egg, then stir in the mint extract.
• Combine the flour and salt; stir into the sugar mixture.
• Add several of drops of food coloring until desired shade of green, mixing well.
• Roll into a log, wrap in plastic wrap and refrigerate for 1 hour.
• Preheat oven to 400°F
• Slice into 1/4-inch slices and place on cookie sheets.
• Bake for 9 minutes in the preheated oven, or until lightly golden at the edges.
• Remove from cookie sheets to cool on wire racks.
• Drizzle with melted white and/or dark chocolate if desired.

FRANGO MINT CHIP COOKIES RECIPE

Steps:

• Cream butter shortening and sugars until light, fluffy, and well-combined. Add eggs, vanilla and 1/4 cup grated Frango mints. Beat until creamy and well-blended. Sift flour, baking soda, and salt together in a separate bowl. Add sifted ingredients to beaten egg mixture, blending carefully. Beat for about 20 seconds. Fold in chopped nuts and 1 1/2 cups chopped Frango mints. Beat for 30 seconds. Drop heaping teaspoons of cookie dough on to greased cookie sheets, allowing at least 1-inch space between cookies. Bake in preheated 375°F oven for 8 to 11 minutes. Remove cookies from cookie sheet and allow to cool on rack.

FRANGO MINT SHORTBREAD COOKIES

Steps:

• Cream butter with sugar. Add flour and vanilla. Add chopped pecans. Chill dough for one hour. Take 1 T. of dough and wrap around frango mint. Bake for 15 min. until light brown, let cool on baking pan for 5 min, then roll in confectioners' sugar and place on rack to cool completely.