Divinity
Yield: 1 Pounds
2 1/2 cups sugar
1/2 cup Karo® Light Corn Syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites, at room temperature
1 teaspoon vanilla
1 cup chopped nuts (optional)
In 2-quart saucepan combine sugar, Karo, water and salt. Stirring constantly, bring to boil over medium heat. Without stirring, cook over low heat (small to medium bubbles breaking across surface of liquid) until temperature on candy thermometer reaches 266 °F or small amount of mixture dropped into very cold water forms a hard ball which doesn?t flatten until pressed, about 40 minutes.
When temperature reaches 260°F, in large bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at high speed, gradually add hot syrup in a thin, steady stream. DO NOT SCRAPE SIDE OF SAUCEPAN. Continue beating at high speed until mixture begins to lose its gloss, about 3 minutes.
Reduce speed to low. Beat in vanilla. Continue beating at low speed until mixture holds a peak and does not spread when dropped from a spoon, about 8 minutes. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Immediately stir in nuts.
Working quickly, drop mixture by teaspoonfuls onto waxed paper. If desired, garnish with walnut pieces or candied cherries. Let stand until set. Store in tightly-covered container.
OR, spread in 8- or 9-inch square baking pan lined with square baking pan lined with plastic wrap. If desired, garnish with walnut pieces or candied cherries. Cool on wire rack. Cut into squares. Store in tightly-covered container.
QUICK FUDGE
1 lb. box confectioners? sugar
1/2 c. cocoa
1/4 t. salt
6 T. butter
1/4 c. milk
1 T. vanilla
1 c. chopped nuts
Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth. Add nuts. Spread candy quickly into a buttered 9-inch pan.
Chill, cut into squares and serve.
PURE VANILLA FUDGE
2 c. sugar
1 can (5 1/3 oz.) evaporated milk (2/3 c.)
1/3 c. milk
Pinch salt
1/4 c. butter
Drop almond extract
1 t. of vanilla extract
32 whole toasted almonds
Foil loaf pan to where the foil goes over the edge of the pan & then butter the foil well. Butter sides of a heavy sauce pan; and over high heat add sugar, evaporated milk, milk and salt. Bring to boil, reduce heat to medium-high and cook stirring often until milk reaches 238 F. on candy thermometer. Remove from heat and add butter, almonds extract and vanilla. Cool mixture to 110 F. without stirring. Using a wooden spoon, stir mixture vigorously until it becomes thick and just starts to lose its shine. (about 10 minutes) Spread fudge into pan. Score 1" squares and top with an almond piece. When the fudge hardens remove the foil and cut the fudge into squares.
DOUBLE-DECKER HOLIDAY FUDGE
1 can (14 oz.) sweetened condensed milk
1 ½ c. semisweet chocolate chips
½ c. shelled unsalted pistachios
1 ½ c. white chocolate chips
½ c. sweetened dried cranberries
½ t. vanilla
1/8 t. salt
Line bottom of 8-inch square pan with wax paper. Combine half of milk and semisweet chocolate chips; cook, stirring occasionally, until melted. Remove from heat, stir in nuts; spread in pan; refrigerate until beginning to set - about 10 minutes. In clean pan, heat remaining milk with white chocolate chips; cook, stirring occasionally, until melted. Remove from heat; stir in cranberries, vanilla and salt. Pour over semisweet layer; refrigerate until set - about 2 hours. Cut into squares.
PEANUT BUTTER FUDGE
2c white sugar
1c peanut butter
1/2 c milk
1 jar marsmallow cream
Cook sugar and milk to soft ball stage. Remove from heat and add peanut butter and marshmallow cream. Mix thoroughly, pour into buttered square pan, cool, cut into squares
Cream Cheese Fudge
4 squares unsweetened chocolate
8 oz. cream cheese, room temperature
4 cups powdered sugar
1 tsp vanilla
pecans or walnuts; amount to taste
Melt chocolate in microwave, cool to room temperature. Mix cream cheese with chocolate, add sugar and vanilla. Pat into an eight or nine inch pan. Refrigerate a couple of hours before cutting.
Southern Style Pecan Fudge
1 pound confectioner's sugar (3-3/4 cups)
6 tablespoons butter
1/2 cup cocoa
1/4 cup milk
1 tablespoon vanilla extract
1/4 teaspoon salt
1 cup chopped pecans, toasted (see Note, below)
In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth and mixture begins to thicken. Stir in pecans. Spread mixture quickly in a buttered 9x5-inch loaf pan. Cool and cut into squares. Makes 2 dozen pieces.
Chocolate Truffles
Yield: 48 truffles
1/4 cup Karo® Light Corn Syrup
6 tablespoons margarine or butter
1/2 cup heavy or whipping cream
6 squares (1 oz each) semisweet chocolate
2 squares (1 oz each) unsweetened chocolate
Cocoa, confectioners' sugar or finely chopped nuts, as desired
In a 1-quart saucepan, combine Karo, butter or margarine, and cream. Bring to a boil over medium heat. Remove from heat. Add semisweet and unsweetened chocolate; stir until completely melted.
Pour into shallow baking pan lined with plastic. Cover; refrigerate about 3 hours or until firm.
Lift plastic wrap and chocolate mixture out of pan. Shape teaspoonfuls of chocolate mixture into 1-inch balls. Roll in the cocoa, confectioners' sugar or chopped nuts, as desired. Store in a tightly covered container in the refrigerator.
Bar Cookie Crust
Mazola No Stick Cooking Spray
2 1/2 cups flour
1 cup cold margarine cut into pieces
1/2 cup confectioner's sugar
1/4 teaspoon salt
Preheat oven to 350F. Spray 13 x 9-inch baking pan with cooking spray.
In large bowl with mixer at medium speed beat flour, margarine, sugar and salt until mixture resembles coarse crumbs; press firmly into bottom and 1/4 inch up side of prepared pan.
Bake 15 minutes or until golden brown. Top with desired filling. Finish baking according to individual recipe directions.
Cranberry Walnut Bars
Yield: 4 dozen
Bar Cookie Crust (website recipe)
1 1/3 cups Karo® Light or Dark Syrup
4 eggs
3 tablespoons butter, melted
1 cup sugar
2 cups coarsely chopped fresh or frozen cranberries
1 cup chopped walnuts
1 cup white chocolate chips
Preheat oven to 350°F. Prepare Bar Cookie Crust according to recipe directions.
In large bowl beat eggs, corn syrup, sugar and butter until well blended. Stir in cranberries and walnuts.
Pour over hot crust; spread evenly. Sprinkle white chocolate chips over top. Bake 25-30 minutes or until set. Cool completely on wire rack before cutting.
Holiday Walnut Berry Bites
Yield: 4 dozen
1 1/3 cups Karo® Light Corn Syrup
Mazola® No Stick Cooking Spray
2 1/2 cups all-purpose flour
1 cup cold margarine, cut into pieces
1/2 cup confectioners' sugar
1/2 teaspoon salt
4 eggs
1 cup sugar
3 tablespoons butter, melted
2 cups fresh or thawed frozen cranberries, coarsely chopped
1 cup walnuts, chopped
1 cup white chocolate chips
Preheat oven to 350°F. Spray 15 x 10 x 1-inch baking pan with cooking spray. In a large bowl, beat flour, margarine, confectioners' sugar and salt at medium speed until mixture resembles coarse crumbs; press firmly and evenly into pan. Bake 20 minutes or until golden brown.
In a large bowl, beat Karo, eggs, sugar and butter until well blended. Stir in the cranberries and walnuts.
Spread mixture evenly over hot crust. Sprinkle white chocolate chips over the top. Bake 25-30 minutes or until set. Cool completely on a wire rack before serving.
Pumpkin Cheesecake Bars
1st Layer:
3 c. graham cracker crumbs
1/2 c. sugar
3/4 c. butter, melted
Mix together and put in 9 x 13 pan or in a 8 1/2 x 4 pan.
2nd Layer:
6 eggs, beaten
2 1/4 c. sugar
19 oz. Cream cheese
Beat together and pour over 1st layer. Bake at 350 degrees for 40 minutes or until set in middle.
3rd Layer:
2 c. pumpkin
1/2 c. sugar
1 tsp. cinnamon
1/2 c. milk
3 egg yolks ( save whites)
1 pack Knox Gelatin
1/4 c. hot water
1/4 c. sugar
Combine pumpkin, 1/2 c. sugar, cinnamon, milk and egg yolks. Cook, stirring constantly, until thick. Remove from heat. Add one package of Knox Gelatin dissolved in 1/4 cup hot water. Cool. Beat egg whites until stiff. Add 1/4 cup sugar. Fold in cooled pumpkin mixture. Pour over second layer. Top with whipped cream or cool whip.
Pecan Pie Breakfast Squares
Crescent roll dough in a tube makes for a tasty crust that holds sweet, crunchy toasted pecans.
1 (8 ounce) tube crescent dinner roll dough
1 egg
1/2 cup chopped pecans
1/2 cup granulated sugar
1/2 cup corn syrup
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
Heat oven to 375 degrees. Butter a 9 x 13-inch baking pan.
Unroll dough from tube and place in buttered pan. With fingers, pinch together seams and press dough onto the bottom of the pan, coming up the sides just a little. Bake 5 minutes in oven just to set the dough. It will not yet be done.
Meanwhile, in a medium bowl, combine remaining ingredients. Pour over partially-baked crust and spread almost to edges with a spoon. Return to oven and bake about 20 minutes more until deep golden brown (top will be soft and bubbly). Allow to cool before cutting into squares.
Makes about 20.
BEST-EVER BAR COOKIES
MAKES 48 BARS
2 c. plus 3 T. flour
¾ t. baking soda
¾ t. salt
¾ c. (1 ½ sticks) butter
¾ c. brown sugar
1 lg. egg
¾ t. vanilla extract
1 jar (6.5 - 7 oz.) roasted macadamia nuts, chopped
8 oz. milk chocolate, melted and slightly cooled
Preheat oven to 350 F. Spray 13 X 9-inch pan. Whisk 2 c. flour, baking soda and salt. Beat butter and sugar until smooth and fluffy, about 2 minutes. Beat in egg and vanilla. Beat in dry ingredients on low until just combined. Fold in 1 c. nuts. Reserve ½ c. dough. Press into prepared pan. Spread melted chocolate over dough. Mix remaining nuts with 3 T. flour; mix with reserved mixture. Crumble over chocolate. Bake 20 minutes, or until golden. Cool before cutting.
TURTLE BARS
MAKES 32
2 c. flour
½ c. confectioners? sugar
1 c. unsalted butter
1 can (14 oz.) sweetened condensed milk
1 large egg, beaten
1 t. vanilla extract
1 c. pecans, coarsely chopped
¾ c. semisweet chips
1 c. toffee-and-chocolate baking pieces (Heath/Skor)
Preheat oven to 350 F. Combine flour, confectioners? sugar and butter in processor; pulse crumbly. Press into 13 X 9-inch greased pan. Bake about 13 minutes or until golden. Whisk milk, egg, vanilla; Pour over filling. Sprinkle with pecans, chips and toffee pieces. Bake until filling is set and edges are golden brown, about 25 minutes. Cool completely in refrigerator, about 2 hours. Cut into bars.
PEANUT BUTTER TOPPED TOFFEE BARS
MAKES 3 DOZEN
2 c. butter
2 c. brown sugar
1 egg
1 T. vanilla extract
4 c. flour
½ t. salt
2 c. chopped pecans
2 ½ c. (about 1 ½ - 12 oz. pkgs.) semisweet chips
½ c. peanut butter chips
1 t. vegetable shortening
Preheat oven to 350 F. Beat sugar and butter until light and fluff. Add egg. Beat in vanilla. Whisk flour and salt and stir into batter. Fold in pecans. Spread in lightly greased 15 X 11-inch pan. Bake 25 to 30 minutes or until lightly golden around the edges. Immediately top with chocolate chips. Let stand 2 to 3 minutes to soften; spread and swirl. Melt peanut butter chips and shortening; drizzle over cake. Cool.
125 WAYS WITH BEAUTIFUL BAR COOKIES
¾ c. unsalted butter
½ c. sugar
½ c. brown sugar
2 large eggs, room temp
1 t. vanilla
1 t. lemon rind
1 ½ c. flour, sifted
1 t. baking powder, sifted
½ t. salt
1 ½ c. white chocolate chips
2 c. sifted confectioners? sugar
2 T. plus 1 t. lemon juice
Preheat oven to 350 F. Grease 13 X 9-inch pan. Cream butter and sugars; add eggs, vanilla and lemon rind or substitute any item from Group A; beat in dry ingredients. Stir in chips or any item from Group B. Bake 30 minutes. Cool 5 minutes and cut into bars. Frost or choose any topping from Group C.
GROUP A - FLAVORINGS:
1 t. almond extract OR 1 t. cinnamon OR 1 t. ginger OR ¾ t. orange extract OR 1 t. pumpkin pie spice
GROUP B - MIX-INS:
1 c. semisweet morsels OR ½ c. finely chopped almonds OR ½ c. toffee bits OR 1 c. grated carrot OR ½ c. candied fruit
GROUP C - TOPPINGS:
While hot, spread with ½ c. semisweet morsels; sprinkle with 1 ½ c. toasted coconut OR spread with ½ c. raspberry preserves and top with sliced toasted almonds OR spread with ½ c. orange marmalade and top with crystallized ginger OR spread with cream cheese frosting and sprinkle with pecan halves or colored sugar OR spread with confectioners? sugar glaze and top with candied ginger and fruit, like apricots and cherries.
Grandma's Shortbread with Variations
1/2 cup butter, at room temperature
1/3 cup confectioner's sugar
1/4 teaspoon vanilla extract
1 cup all-purpose flour vegetable cooking spray
Preheat oven to 325°F. Prepare a 9-inch round or square cake pan (or shortbread mold) by spraying it lightly with vegetable cooking spray. Cream butter in an electric mixer until light and fluffy. Beat in the confectioner's sugar and vanilla. At low speed of mixer, begin adding flour slowly. Mixture will be thick. Turn mixture out onto unfloured surface, and knead until thoroughly mixed. You should have a smooth, stiff dough.
Press the dough into the prepared pan or shortbread mold, and prick entire surface with fork. Bake at 325°F for 30 to 35 minutes. It should be lightly browned. Cool for 10 minutes, then loosen edges with knife and invert pan onto cutting board. Shortbread may be coaxed out by tapping edge of pan.
VARIATION: CHOCOLATE SHORTBREAD:
To original recipe, add
1 1/2 T. cocoa,
Increase sugar to 1/2 c.
Increase vanilla extract to 1/2 t.
VARIATION: ORANGE SHORTBREAD:
To original recipe, add
2 t. grated orange peel
1/4 t. ground ginger
1/8 t. ground cinnamon
Increase sugar to 1/2 cup
VARIATION: LEMON SHORTBREAD:
To original recipe, add
2 t. grated lemon peel
Increase sugar to 1/2 cup
HOLIDAY EIGHT-LAYER BARS
1 c. chopped hazelnuts
1 pkg. (9 oz.) chocolate wafer cookies
2 T. sugar
½ c. butter, melted
1 pkg. (11 oz.) peanut butter and milk chocolate4 chips
1 pkg. (12 oz.) semisweet chocolate chips
2 c. sweetened flaked coconut
1 can (14 oz.) sweetened condensed milk
½ c. red and green M & M?s
Preheat oven to 350 F. Spread nuts over ungreased baking sheet; toast for 3 to 4 minutes; cool. Line 13 X 9-inch pan with heavy duty foil; coat with cooking spray. Process cookies and sugar to fine crumbs; stir in butter; press into bottom of pan. Sprinkle with peanut butter chips, then semisweet chips, then nuts and half of coconut. Pour milk over; sprinkle with remaining coconut. Bake 25 to 30 minutes or until chocolate is melted and coconut is toasted. Immediately press M & M?s in to adhere. Cool in pan. Refrigerate until cold, about 2 hours. Cut into bars.
PISTACHIO APRICOT BARS
1 c. butter
1 c. sugar
1 egg
1 t. vanilla extract
2 ½ c. flour
½ c. chopped pistachios
1 jar (18 oz.) apricot preserves
Additional pistachios, optional
Cream butter and sugar. Beat in egg and vanilla. Gradually add flour. Stir in nuts. Press into greased 13 X 9-inch baking dish. Spread with preserves. Bake at 350 F. for 25 to 30 minutes or until edges begin to brown. Cool. Cut. Makes 2 ½ dozen.
Sugar Cookies
Yield: 4 dozen
1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
Mazola No Stick® Cooking Spray
In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.
No-Bake Chocolate Peanut Butter Balls
Yield: 6 and 1/2 dozen
2 cups honey nut creamy or chunky peanut butter
2 cups graham cracker crumbs
1 cup confectioners' sugar
1/2 cup Karo Light or Dark Corn Syrup
1 cup semisweet chocolate chips, melted
In large bowl, stir Karo, peanut butter, graham cracker crumbs and confectioners' sugar until smooth.
Shape into 1-inch balls. Place on waxed paper-lined cookie sheet.
Drizzle melted chocolate over balls or dip balls in melted chocolate. Chill for 30 minutes to set chocolate.
Crunchy Butterscotch Cookies
Prize winners at the Arkansas country fair
3/4 cup butter or regular margarine
1 cup brown sugar, firmly packed
1 egg
1 tsp. vanilla
2 cups sifted all purpose white flour
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped walnuts
Cream together butter and brown sugar until light and fluffy. Add egg and vanilla; beat well.
Sift together flour, cream of tartar, baking soda and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts. Shape dough into a roll 1 ½ inch in diameter. Wrap tightly in plastic wrap or waxed paper. Chill several hours or overnight.
Cut dough in 1/4 inch slices. Place about 1 1/2 inches apart on greased baking sheets.
Bake in 400 F. oven 10 minutes or until golden brown. Remove from baking sheets. Cool on racks. Makes 4 ½ dozen.
How to Make Neapolitan Cookies
You can make a variety of shapes, colors, and flavors with this basic recipe--from shamrocks to Christmas cookies. In the accompanying pictures, we made tri-colored cookies with chocolate, almond, and cherry doughs.
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 1/3 cups sugar
2 large eggs
2 ounces unsweetened chocolate (optional)
flavors and extracts (your choice)
food colors (your choice)
1. In a medium bowl, whisk the flour, baking powder, and salt together.
2. Cream the butter and sugar together. Add the eggs, one at a time, beating until smooth. Continue beating until the mixture is light and fluffy. Add the dry ingredients in two parts, mixing after each. Mix just until combined.
3. Divide the dough into two, three, or four parts depending on how many different doughs you choose to make.
For the chocolate dough:
For one half of the dough, melt two ounces of chocolate. For one fourth of the dough, melt one ounce of chocolate. While still warm, work the chocolate into the dough until uniform.
For flavored and colored doughs:
Add four or five drops of food coloring in each one fourth or one third part. Add 1 teaspoon vanilla, 1 teaspoon almond, 1/4 teaspoon peppermint, 1 teaspoon cherry, 1 teaspoon strawberry, or other extracts to the dough and mix in.
4. Form the dough into cylinders, squares, or layers?a separate color or flavor for each. Refrigerate until firm.
5. Cut the dough into 1/4-inch thick slices. To form a cloverleaf shape, cut each colored cylinder separately but gently press the different colored discs together on the cookie sheet. Bake on ungreased cookies sheets at 350 degrees F for ten to twelve minutes or until the cookies are nearly firmed and very lightly browned. Do not over bake. Cool on wire racks.
Baker?s note: Nuts or fruit can be added to these cookies. Maraschino cherry pieces could be added to the pink dough and almond bits to the almond dough.
Baker?s note: It?s easy to shape refrigerator cookies with waxed paper. To make true checkerboard cookies, you need four layers?not three. Make a rectangle with four layers. Then cut the rectangle longitudinally into four new layers. Layer them back together so that the colors alternate and cut slices across the rectangle. (It?s easier to do than to describe.)
EARL GREY TEA COOKIES
MAKES 6 DOZEN
2 c. flour
½ c. sugar
½ c. confectioners? sugar
2 T. Earl Grey tea leaves (approx. 6 bags)
½ t. salt
1 t. vanilla extract
1 t. water
1 c. unsalted butter, cut into pieces
Preheat oven to 375 F. Pulse all dry ingredients until tea leaves are pulverized. Add vanilla, water and butter. Pulse until dough is formed. Divide in half. Place on sheet of plastic wrap and form into 12-inch log, 2-inches in diameter. Wrap and chill 30 minutes. Slice 1/3-inch thick. Place on lined sheets, 2-inches apart. Bake until edges are brown, about 5 minutes. Cool on sheets 5 minutes before removing.
MEXICAN CHOCOLATE COOKIES
1 c. flour
1/2 c. cocoa
1/4 t. baking soda
1/4 t. salt
1/2 c. brown sugar
1/2 c. sugar
1/2 t. cinnamon
Generous pinch ground black pepper
Generous pinch cayenne pepper
1 t. vanilla
7 T. butter flavor crisco
1 egg
Combine flour, cocoa, soda, and salt in a medium bowl. Mix thoroughly with a wire whisk. Set aside. Combine the sugars, cinnamon, peppers and vanilla in a large mixing bowl and mix well, removing any lumps. Add shortening and cream together. Beat in egg. Stop the mixer. Add the flour mixture. Beat on low speed just until incorporated.
Gather dough together with hands and form into a neat 9 to 10-inch log. Wrap in waxed paper. Fold or twist ends of paper without pinching or flatting the log. Chill at least 45 minutes, or until needed. Place oven racks in the upper and lower third of the oven, preheat to 350 F. Line cookie sheet with parchment paper or aluminum foil. Use a sharp knife to slice rounds of chilled dough a scant 1/4-inch thick. Place 1-inch apart on prepared sheets. Bake 12 to 14 minutes. Rotate baking sheets from top to bottom and front to back about halfway through. Use a metal spatula to transfer cookies to a wire rack to cool. Allow cookies to cool completely before storing or stacking. Store in an airtight container up to two weeks, or freeze up to 2 months.
SUGAR COOKIES
1/2 c. butter
3/4 c. granulated sugar
1 egg
2 t. vanilla
1 3/4 c. flour
1/2 t. baking powder
1/4 t. salt
In large mixer bowl beat, butter until smooth. Add sugar; beat until fluffy. Add egg and vanilla. Beat well. In medium bowl, stir together flour, baking powder and salt. With mixer on low speed gradually add flour mixture to butter mixture. Beat until well blended. Stir in the last portion of flour with spoon, or by hand. Shape dough into
6-inch rolls. Roll in sugar. Wrap tightly in waxed paper, then plastic wrap. Chill at least one hour or you can freeze up to 6 months. When ready to bake, preheat oven to 375 F. Remove wrapper, slice cookies into 1/8-inch thick rounds. Place on greased cookie sheet, bake for 10 minutes.
CREAM CHEESE REFRIGERATOR COOKIES
1 c flour
2 tbsp poppy seeds
1/4 tsp salt
4 oz cream cheese at room temp.
1/3 c canola oil
1/4 c honey, warmed
combine flour, poppy seeds and salt. In large bowl cream cheese, oil and honey until blended and smooth. Gradually blend in dry ingredients. Shape dough into log 2 1/2 inches in diameter. Wrap in waxed paper and chill for 4 hours. preheat over to 400'. Lightly grease 2 baking sheets. Cut the log into 1/4 inch thick slices and place 1 inch apart on prepared baking sheets. bake for 6 - 8 minutes or until slightly browned. transfer to wire racks to cool
DELICATE THIN MINTS
MAKES 4 ½ DOZEN
½ c. butter
½ c. sugar
1 egg yolk
½ t. vanilla extract
1 ½ c. flour
1 ½ t. baking powder
1/8 t. salt
3 T. milk
1 c. fresh mint, finely chopped
1 2/3 c. semisweet chocolate chips
1 T. shortening
Cream butter and sugar. Beat in egg yolk and vanilla. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in milk. Shape into two 8-inch rolls; wrap in plastic. Refrigerate for 2 hours or until firm. Unwrap and cut into ¼-inch slices. Place 1-inch apart on greased sheets. Bake at 350 F. for 8 to 12 minutes or until edges are golden. Cool on racks. Melt chips and shortening; dip each cookie halfway into chocolate; shake off excess. Place on wax paper to harden.
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