2 boxes (4 ounces each) Junior Mints Candy
Melt Candy in the top of a double boiler. Stir until smooth.
Spread a thin layer on cold chocolate mint cookies (see recipe)
Let cool and enjoy
Cookies
1 cup lard
1 1/2 cups sugar (use plain white sugar, Raw is too course and makes the cookies grainy)
1/2 cup brown sugar
1 teaspoon vanilla (use imitation vanilla for best taste)
1 egg, slightly beaten
Mix these ingredients together well.
in a separate bowl combine:
1 1/3 cups dark cocoa powder
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/3 cup corn starch
1 teaspoon peppermint extract.
Mix the second bowl into the first. Roll into a log and wrap with plastic wrap and refrigerate 3 hours minimum over night is best.
Slice and bake at 350 for 12 minutes. Be careful not to burn.
Not exactly like oreo filling but it is close!
1/2 cup lard or crisco
1/2 cup plain white sugar
1/4 teaspoon vanilla
With an electric mixer whip the lard until it is fluffy. Slowly add sugar beating the whole time. Add vanilla and mix until it is combine.
Spread about a teaspoon on one cookie then smoosh another cookie on top!
For a creamier filling use Confectioners sugar. Might need to use up to 3/4 of a cup depending on how you like the filling.
1 cup lard
1 1/2 cups sugar (use plain white sugar, Raw is too course and makes the cookies grainy)
1/2 cup brown sugar
1 teaspoon vanilla (use imitation vanilla for best taste)
1 egg, slightly beaten
Mix these ingredients together well.
in a separate bowl combine:
1 1/3 cups dark cocoa powder
1/4 teaspoon salt
1 1/2 cups whole wheat flour
1/4 cup corn starch
add dry ingredients to first mixture slowly or you will be covered in powder. When combined thoroughly, divide in half and roll into a log using plastic wrap. Wrap logs and refrigerate until cold.
slice into cookies, place on an UNgreased cookie sheet and bake at 350 for about 8 minutes.
Cool completely! Will be a little soft when warm but resembles oreo’s when cool!
Recipe for filling to follow
2 cups whole wheat flour
1/4 cup ground flax
2 sticks softened butter
1/2 cup brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
2 large eggs
3 Tablespoons espresso powder
1 1/2 teaspoons baking soda
11.5 ounce bag milk chocolate chips
preheat oven to 375
in a medium mixing bowl mix flour, flax and baking soda, set aside
In a large bowl:
Cream together butter and both sugars. Add eggs, espresso and vanilla, mix thoroughly.
Mix in flour mixture about a third at a time until all combined. Gently mix in chips.
Drop on cookie sheet 2 inches apart and bake for 12-15 minutes, until browned
2 sticks softened butter
8 oz softened Mascarpone cheese
2 Tablespoons milk
1 ½ cups sugar
1 teaspoon vanilla
2 cups whole wheat flour
preheat oven to 375
Blend butter, cheese. Milk, sugar and vanilla.
Slowly add flour until combined
drop about 3 Tablespoons of dough about 2 inches apart on cookie sheets
bake about 12 minutes until browning at edges.
Cool on racks.
