Day 1: Creme de menthe cookies
BY NICOLE MARSHALL MIDDLETON World Scene Writer
Thursday, December 13, 2012
12/13/12 at 3:55 AM
Find the winning recipes from the Hiland
Dairy 12 Days of Cookies contest and a
cookie decorating video.
Editor's note: The Tulsa World asked for your best cookie recipes. This is the first of 12 chosen to win a year's supply of Hiland Dairy milk. Find a new story and recipe each day in the Scene section until Dec. 24.
Jacque Schneider has made her Creme de Menthe Cookies for as long as she can remember.
Fans of mint and chocolate will love this recipe, and the sandwich cookies melt in your mouth.
"I always double the recipe because they never last," Schneider said.
Schneider works full-time and is the mother of three teenage children, so she said it can be difficult to find the time to spend in the kitchen baking.
"I generally make them in stages - cookie wafers one night, filling and frosting the next," she said. "I have made this cookie for years. My family demands it every Christmas."
Schneider believes that she originally found the recipe in a Southern Living magazine about 20 years ago, however she has adapted it to make it easier.
"For one thing, the dough can get very soft so I added the part about rolling it out on wax paper," Schneider said. "It isn't a real difficult recipe, though."
The cookie has received rave reviews at cookie swaps and office parties alike.
And Schneider's family can't get enough cookies.
In fact, when we called her to talk about the recipe, she was working on a bowl of cookie dough at the time.
"Cookies don't last long around here," she said.
CREME DE MENTHE COOKIES
makes 2 1/2 dozen
3/4 cup butter (don't even think about substituting), softened
1/2 cup sugar
1/2 teaspoon salt
1 large egg
2 cups flour
2 cups sifted powdered sugar
3-4 tablespoons green creme de menthe
6 ounces semisweet chocolate chips, melted
For cookie wafers:
1. Cream together butter and sugar, beating until fluffy. Add egg and mix until blended. Combine flour and salt, then add flour mixture to butter mixture, stirring well. Chill at least 30 minutes.
2. Working with 1/2 of dough at a time (keep remainder in fridge), roll out to 1/8-inch thickness on waxed paper (dough will be soft). Cut dough with circle 2-inch cookie cutter. Invert paper over ungreased cookie sheet carefully and remove wax paper.
3. Bake at 325 degrees for 7-8 minutes. DO NOT BROWN. Remove cookies to wire rack and cool completely.
1. Combine sifted powdered sugar and creme de menthe, beating until smooth. Dilute as needed with water. Spread about 1 tablespoon of mixture evenly on half of cookie wafers. Top with a second cookie.
1. Melt semisweet chocolate chips. Frost top of cookie with chocolate. If desired, add a dab of creme de menthe mixture in center.
Original Print Headline: Day 1 Creme de Menthe Cookies
Nicole Marshall Middleton 918-581-8459
CHRISTOPHER SMITH / Tulsa World