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| A small glass of Crème de menthe (Photo credit: Wikipedia) |
St. Patrick's Day is for meant for celebrating all things green. With all of this green comes the flavor of mint. These delicious cookies, inspired by Betty Crocker, do a great job of adding the green element to your holiday.
CHOCOLATE MINT THUMB PRINTS
- 1 cup butter, softened
- 1 cup powdered sugar
- 1 1/2 teaspoons creme de menthe extract (I use a bottle to a bottle and a half of LorAnn Oils Super Strength Creme de Menthe Flavoring 1 dram bottle
)
- 2 egg yolks
- green food coloring to achieve desired shade of green
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup chocolate ganache
- 18 Andes Mints, unwrapped, cut in half diagonally
Directions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine butter and powdered sugar until light and fluffy. Add flavoring, yolks and coloring and beat until well combined. Add flour, baking powder and salt and beat on low speed until just combined. Using your hands or a small melon baller, shape dough into one inch balls and place two inches apart on lined baking sheet. Using your thumb, press deep indentation into each cookie. Bake 10-12 minutes, until set. Reshape the thumb prints by pressing your thumb back into them and allow to cool for a couple of minutes before removing them to a rack to cool completely. Once cooled, fill each thumb print with a teaspoon of chocolate ganache and top with a half a mint.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine butter and powdered sugar until light and fluffy. Add flavoring, yolks and coloring and beat until well combined. Add flour, baking powder and salt and beat on low speed until just combined. Using your hands or a small melon baller, shape dough into one inch balls and place two inches apart on lined baking sheet. Using your thumb, press deep indentation into each cookie. Bake 10-12 minutes, until set. Reshape the thumb prints by pressing your thumb back into them and allow to cool for a couple of minutes before removing them to a rack to cool completely. Once cooled, fill each thumb print with a teaspoon of chocolate ganache and top with a half a mint.
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