Ingredients Jump to Instructions ↓

  1. 1 c Unsalted butter, softened

  2. 2 1/4 c All-purpose flour

  3. 1/3 c Confectioners'sugar, sifted

  4. 1 ts Pure vanilla extract

  5. 1 ts Water

  6. 36 Thin layered chocolate

  7. Mint wafers (or other Flavor miniature Chocolates), unwrapped Mmmmm-- --icing-- -- ? -- Confectioners' sugar Milk Food color, colored Sprinkles as desired

  8. 1. Heat oven to 325 degrees. Have ready ungreased baking sheets.

  9. 2. Beat butter in large bowl of electric mixer until light and 3. Use a scant

  10. 1 tablespoon of dough and press it flat and thin with

  11. 1 inch apart on ungreased baking sheets.

  12. 4. Bake until bottoms are lightly browned,

  13. 15 to 20 minutes. Cool a

  14. few minutes on the baking sheets and then cool completely on wire racks. 5. For icing, mix confectioners' sugar and milk to make a thin icing;

Instructions Jump to Ingredients ↑

  1. color icing as desired. Use a small spatula to ice cookies. Decorate as desired so cookies resemble Christmas packages. For variety, second-place winner Carol Feezell of Skokie, Illinois uses several kinds of miniature candies in her pretty cookies. She suggests filling the cookies with chocolate mint wafers, such as Andes, or Hershey's Miniatures. We also enjoyed Lindt's orange chocolate thins when we made the cookies in the Tribune test kitchen. from the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994 --


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