RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2679
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| Recipe Name: |
Mint Chocolate Cookies |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2013-12-10
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.13
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven 375 degrees.
Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside. Solicit your kids to unwrap the Andes mints.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Last, but not least, fold in the chopped Andes mints.
Roll rounded teaspoonfuls of dough into balls (you may need to shape with your hands), flatten, and place onto ungreased cookie sheets.
Bake for 8 to 10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. |
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| Nutrition per Serving: |
| Calories: |
348 |
Total Carbs: |
47.0 |
Net Carbs: |
46.3 |
| Cholesterol: |
17.6 |
Fat: |
16.6 |
Protein: |
3.48 |
| Fiber: |
0.69 |
Sodium: |
70.21 |
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