Butter Mint Pats

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Butter Mint Pats

Recipe Information
Description: Yummy buttery mint flavored cookie Source: MollyG Serves/Makes:approximately 12 cookes Ingredients 1 cup (225 ml) butter, room temperature (not margarine) 1 cup (225 ml) Kraft Butter Mints, crushed (place in Ziploc bag and use rolling pin) 2 cups (475 ml) flour 1 tbsp (15 ml) of sugar Sprinkles or candied fruit for topping Preparation Cream butter until light. Add crushed mints and flour. Blend well, then chill dough. With floured fingers, pat dough into a 9 inch square pan on waxed paper. Sprinkle with super fine sugar. Cut into 1-1/2 inch squares and place on ungreased cookie sheets and decorate tops with sprinkles or candied fruit. Bake at 300 degrees (150 C.) for 18 to 20 minutes, until pale golden brown. DO NOT OVERBAKE. An interesting variation is to use 1 to 2 tbsp (30 ml) of a fine ground, premium cocoa with the flour. I recommend doubling this recipe. Comments From an old cookbook, "Cookies, Carols and Cheer" by Winter Derus.

Recipe Information

Serves/Makes:approximately 12 cookes

Ingredients

1 cup (225 ml) butter, room temperature (not margarine)
1 cup (225 ml) Kraft Butter Mints, crushed (place in Ziploc bag and use rolling pin)
2 cups (475 ml) flour
1 tbsp (15 ml) of sugar
Sprinkles or candied fruit for topping

Preparation

Cream butter until light.
Add crushed mints and flour. Blend well, then chill dough.
With floured fingers, pat dough into a 9 inch square pan on waxed paper.
Sprinkle with super fine sugar.
Cut into 1-1/2 inch squares and place on ungreased cookie sheets and decorate tops with sprinkles or candied fruit.
Bake at 300 degrees (150 C.) for 18 to 20 minutes, until pale golden brown. DO NOT OVERBAKE.
An interesting variation is to use 1 to 2 tbsp (30 ml) of a fine ground, premium cocoa with the flour.
I recommend doubling this recipe.

Comments

From an old cookbook, "Cookies, Carols and Cheer" by Winter Derus.