Betty Crocker is the love of my life. She's quite popular in my family, actually. I received a cookie cookbook Christmas 2007, and my mom hijacked it until November 2010. I'm not math star, but I missed out on a serious amount of cookie baking in those three years.
These are fairly simple and a little more plain to round out my cookie-sharing trays this year. They don't work out to be as beautiful as the book portrays them, but I'm also not a pastry artist well-versed in the handling of fragile dough and a pastry cutter.
Mint Ravioli Cookies
1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup sugar
1 egg
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
30-36 foil-wrapped rectangular chocolate mints, unwrapped (I used Andes)
Beat butter, shortening, sugar, and egg in large bowl on medium speed. Stir in flour, baking powder, and salt. Cover and refrigerate for an hour or until firm.
[Don't make the same mistake I did-I refrigerated overnight and the dough was a mess, thus finding itself in the trash. Only refrigerate until just firm.]
Preheat oven to 400 degrees. Roll half of the dough into a 13x9 rectangle on a lightly floured surface. Line mints up in a 6x6 pattern. Roll other half of the dough out on wax paper so the size is the same. Place that on top of the mints.
Cut even rows and between mints with a knife. Carefully peel apart and seal edges with your fingers. After edges have been sealed, run pastry cutter around the edges.
Bake 7-9 minutes on an ungreased cookie sheet. Let cool on a wire rack.
I drizzled mine with leftover melted mints (I melted them in a small saucepan with a bit of margarine).
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