Minty Raspberry Filled Sugar Cookies Recipes

MINTY RASPBERRY FILLED SUGAR COOKIES

Steps:

• 1. To make the filling, combine all ingredients. Mix until smooth, about 2-3 minutes (I use a hand mixer). Cover with plastic wrap and put in the fridge while you make the cookies.
• 2. Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. To make the cookies, combine flour, baking soda, baking powder and salt in medium size bowl. Stir with spoon or fork to combine and set this aside.
• 3. In large bowl, with hand mixer, combine butter and sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. When mixture is smooth, add half the dry ingredients into the wet and mix on low. Now add the rest of the dry ingredients until dough is smooth. Now add the crushed white chocolate peppermint bark and mix into dough. Place dough into the fridge for 15 to 30 minutes to set up.
• 4. Using a teaspoon, form dough into small 1 inch balls. Place on prepared baking sheets. Bake 10 minutes and cool slightly on cooling rack, then remove to paper or kitchen towels to cool completely. You should get 48 single cookies.
• 5. Remove filling from fridge and take a tablespoon of the filling and place it on the flat side of a cookie. Now take a second cookie and cover the filling to make a sandwich.
• 6. Dust with confectioner's sugar and enjoy! I refrigerate these until about a half hour before I'm ready to serve them.

CHOCOLATE MINT-FILLED COOKIES

Steps:

• In heavy small saucepan over low heat, heat chocolate chips, stirring occasionally, until melted and smooth.
• Pour melted chocolate into bowl and add flour, butter, corn syrup, baking soda, salt, egg and 1/2 cup sugar. Mix with electric mixer at low speed until blended. Increase speed to medium; beat until well mixed, scraping bowl frequently with rubber spatula.
• Wrap dough with plastic wrap and refrigerate until easy to handle, about 2 hours.
• Preheat oven to 350 degrees F (180 degrees C).
• Measure 1/3 cup sugar into small bowl. Shape dough into 96 balls; roll balls in sugar to coat. Place in even number of balls, about 2 inches apart, on ungreased large cookie sheet.
• Bake cookies 12 to 15 minutes until set. Immediately remove half of cookies from cookie sheet and invert onto work surface. While still hot, place chocolate-covered mint patties on remaining cookies, top side up. Press cookies together slightly so mint patty spreads out to cookie edges as it melts. With pancake turner, remove cookies to wire racks to cool. Repeat with remaining dough and mints.

RASPBERRY MINT TEA

Steps:

• Gather your ingredients so that you have everything close at hand on the counter or table.
• Brew a pot (6-8 cups) of your favorite black tea. Lipton tea bags (not instant) works well, or if you enjoy loose-leaf teas, may I suggest Yunan Golden Special, English Breakfast, Orange Pekoe Ceylon or Assam Mangalam, all from Tealyra. Steep tea for 3 minutes.
• Meanwhile, pour two cups of water in a small saucepan. Add 1 cup of fresh raspberries and 3 tablespoons granulated sugar. Bring to a boil and then reduce to a simmer for 8-10 minutes.
• Allow each to cool and pour both tea and strained raspberry mixture into a large carafe. Add in mint leaves and stir to combine. With a muddler, or long handled wooden spoon, gently press on the mint leaves and twist to help bring out the oils and herbal essence.
• When ready to serve, pour into clear glasses filled with ice cubes. Garnish with fresh mint leaves and raspberries in each glass. This recipe will serve 4-6 people.