Chocolate Mint Divinity

Ingredients

• 2 7-ounce bars milk chocolate
• 2-1/2 cups sugar
• 1/2 cup light-colored corn syrup
• 1/2 cup water
• 2 egg whites
• 2 squares (2 ounces) unsweetened chocolate, melted and cooled
• 1/2 teaspoon peppermint extract
• 1/4 cup crushed peppermint candies

Directions

1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Mint Crinkles

Ingredients

• 3/4 cup finely chopped layered chocolate-mint candies (about 4 ounces or 24 candies)
• 1/3 cup shortening
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 teaspoons vanilla
• 1-1/2 cups all-purpose flour
• Layered chocolate-mint candies, chopped

Directions

1. In a heavy small saucepan, heat and stir the 3/4 cup chopped candies until melted and smooth. Remove from heat. Cool about 15 minutes.

2. In a large bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla. Beat or stir in flour. Cover and chill 3 hours or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Using about 1 tablespoon of dough per ball, shape dough into 1-1/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 minutes or until edges are set (tops should crackle). Sprinkle a few candy pieces on top of each cookie; do not press candies into cookies. Bake 1 minute more. Cool on wire racks. Makes about 36 cookies.

To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 3 months.

Minty Cocoa Fudge Sandwich Cookies

Ingredients

• 3-1/2 cups all-purpose flour
• 2/3 cup unsweetened Dutch-process cocoa powder or unsweetened cocoa powder
• 2 teaspoons baking powder
• 1-1/3 cups butter, softened
• 1-1/2 cups sugar
• 1/4 cup cooking oil
• 2 eggs
• 1 tablespoon vanilla
• Sugar
• 1 14-ounce can sweetened condensed milk
• 1 10-ounce package mint-flavor semisweet chocolate pieces*
• 2 ounces unsweetened chocolate, coarsely chopped

Directions

1. In a medium bowl, combine flour, cocoa powder, and baking powder; set aside.

2. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1-1/2 cups sugar and the oil. Beat until well mixed. Add eggs and vanilla; beat until combined. Add flour mixture; beat until combined. Cover and chill about 1 hour or until dough is easy to handle.

3. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional sugar and flatten each cookie. Bake in preheated oven for 7 to 9 minutes or just until firm. Transfer cookies to a wire rack; let cool.

4. For filling: In a small saucepan, combine sweetened condensed milk, chocolate pieces, and unsweetened chocolate. Cook and stir over medium heat until melted and smooth. Remove from heat. Let stand about 1 hour or until cool.

5. Spoon a rounded measuring teaspoon of the filling on the bottom of each of half of the cookies. Top with remaining cookies, flat sides down, pressing lightly together. Makes about 36 sandwich cookies.

6. *Test Kitchen Tip: If you can't find mint-flavor semisweet chocolate pieces, use 1 1/2 cups regular semisweet chocolate pieces and stir 1/4 teaspoon mint extract into the melted chocolate mixture.

7. To Store: Place filled cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Chocolate Mint Snow-Top Cookies

1-1/2 cups flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
10 oz. mint chocolate chips, divided
6 tablespoons butter, softened
1 cup sugar
1-1/2 teaspoons vanilla
2 eggs
About 2/3 cup powdered sugar

In a small bowl, combine flour, baking powder, and salt. Set aside. Melt 1 cup mint chocolate chips over low heat or in the microwave. In a large mixer bowl, cream the butter and sugar. Beat in the melted mint chocolate chips and vanilla. Beat in the eggs. Gradually beat in the dry ingredients and the remaining mint chocolate chips. Wrap the dough in plastic wrap and freeze for 30 minutes or until firm.

Preheat the oven to 350 degrees. Line cookie sheets with silicone baking mats. Shape the chilled dough into 1-inch balls, roll in powdered sugar. Bake for 10-12 minutes or until sides are set but centers are still slightly soft. Let stand for 2 minutes before removing to a wire rack to cool completely.