Who doesn’t love mint and chocolate together? And if you’re one of those people, you need to seriously consider what it is exactly that you’re doing with your life. This recipe (and image) from The Little Yellow Kitchen look amazing. I can’t wait to bake these at home!
Ingredients
1 cup unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
49 Andes Créme de Menthe or Peppermint Thins
Directions
Preheat oven to 400° F. In a large mixing bowl, combine sugar, butter, egg and vanilla. Beat with electric mixer at medium speed until light and fluffy. Combine flour, baking powder and salt. Add to the butter mixture and beat at low speed until soft dough forms.
Divide dough in half and refrigerate for about 10 minutes.
On well-floured surface, roll half of the dough into a 14 x 9-inch rectangle and let it rest in refrigerator. Between 2 sheets of wax paper, roll remaining dough into a second 14 x 9-inch rectangle. Remove top sheet of wax paper and arrange mints evenly on dough, forming 7 rows of 7.
Carefully place the second rectangle over mint-topped dough, matching edges. Using a pizza cutter, scalloped-edge pastry wheel, or small knife, cut dough evenly between mints. Gently press edges of pillows to seal.
Place pillows 2 inches apart on ungreased cookie sheets. Bake at 400° degrees for 7 to 10 minutes, or until edges are light brown. Allow at least 30 minutes to cool.
