Hidden Mint Morsels Recipes

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HIDDEN MINT MORSELS



Hidden Mint Morsels image

From my Mamaw's recipe collection.

Provided by Chrystal Cackler @journeyrock92

Categories     Cookies

Number Of Ingredients 19

1/3 cup(s) shortening
1/3 cup(s) butter, softened
3/4 cup(s) sugar
1 - egg
1 tablespoon(s) milk
1 teaspoon(s) vanilla
1 3/4 cup(s) all purpose flour
1/3 cup(s) baking cocoa
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground cinnamon
FOR THE PEPPERMINT LAYER
4 cup(s) powdered sugar
6 tablespoon(s) light corn syrup
6 tablespoon(s) butter, melted
2-3 teaspoon(s) peppermint extract
FOR THE CHOCOLATE COATING
2 package(s) 11.5 ounces each milk chocolate chips
1/4 cup(s) shortening

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
  • In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.

HIDDEN MINT MORSELS



Hidden Mint Morsels image

Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up tons of gifts at once. -Adina Skilbred, Prairie du Sac, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 10 dozen.

Number Of Ingredients 19

1/3 cup shortening
1/3 cup butter, softened
3/4 cup sugar
1 large egg, room temperature
1 tablespoon 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract
CHOCOLATE COATING:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy, 5-7 minutes. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover tightly and refrigerate for 8 hours or overnight. , On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured 1-1/2-in. round cookie cutter; place on ungreased baking sheets. , Bake at 375° until set, 6-8 minutes. Cool for 2 minutes before removing to wire racks to cool completely. , In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. , In a microwave, melt chocolate chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.

Nutrition Facts : Calories 127 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 50mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.

HIDDEN MINT MORSELS RECIPE



Hidden Mint Morsels Recipe image

How to make Hidden Mint Morsels Recipe

Provided by @MakeItYours

Number Of Ingredients 20

Ingredients
1/3 cup shortening
1/3 cup butter, softened
3/4 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
1 egg
1 tablespoon 2% milk
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/3 cup baking cocoa
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
PEPPERMINT LAYER:
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 to 3 teaspoons peppermint extract
CHOCOLATE COATING:
2 packages (11-1/2 ounces each) milk chocolate chips
1/4 cup shortening

Steps:

  • In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets.
  • Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
  • In a large bowl, combine all the peppermint layer ingredients. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes.
  • In a microwave, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm. Yield: about 10 dozen.

HIDDEN MINT MORSELS



Hidden Mint Morsels image

Is it a cookie or a candy? No matter which answer folks choose, they find these minty morsels yummy. The recipe makes so much that you can whip up dozens of gifts at once.

Provided by Allrecipes Member

Time 40m

Yield 60

Number Of Ingredients 17

⅓ cup shortening
⅓ cup butter (no substitutes), softened
¾ cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
⅓ cup baking cocoa
1 ½ teaspoons baking powder
¼ teaspoon salt
⅛ teaspoon ground cinnamon
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter (no substitutes), melted
2 teaspoons peppermint extract
2 (11.5 ounce) packages milk chocolate chips
¼ cup shortening

Steps:

  • In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well. Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely. Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave or double boiler, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm.

Nutrition Facts : Calories 157 calories, Carbohydrate 21.6 g, Cholesterol 12.5 mg, Fat 7.9 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 4.1 g, Sodium 56.4 mg, Sugar 16.7 g

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