Cocoa Mints

Cocoa Mints

My grandma's recipe. These are a little time-consuming, but awesome.

Serving size: 60 cookies

3/4 c. butter
1 c. sifted sugar
1 egg
1/2 t. vanilla
1/2 t. salt
2 c. sifted flour
1/2 t. baking soda
1 t. baking powder
3/4 c. cocoa
1/4 c. milk

Preheat oven to 325.  Cream butter, sugar, egg, vanilla, and salt thoroughly. Sift flour, baking soda, baking powder and cocoa together 3 times (yes, really, 3 times). Add to creamed mixture alternately with milk. Mix well. Using a cookie press fitted with a sawtooth plate, press onto an ungreased cookie sheet. Bake for about 10 minutes.

When cookies come out, cut into cookies about 1 1/2" long.  Frost one cookie on the flat side and top with another cookie, forming sandwich cookies. For these cookies, mint-flavored frosting should be used (frosting recipe below).

Cookies can be made like standard ice box cookies, or dough may be packed in 6-oz. juice cans, frozen, then sliced & baked.

Powdered Sugar Icing

2 c. confectioner's sugar
4 T. unsalted butter
3-4 T. milk
1 t.  vanilla
1/8 t. salt

In medium bowl, beat together, at medium speed, sugar and butter. Add milk, vanilla, and salt and beat until smooth. If necessary, correct consistency with additional powdered sugar or liquid of choice (milk, dry sherry, rum, coffee, etc.). Add food coloring and flavoring, if desired. (For Cocoa Mints, add peppermint flavoring to taste.)

To store, cover the surface with a sheet of plastic wrap. Keeps for up to three days at room temperature or up to three weeks refrigerated. Or freeze up to six months. Soften and stir or beat until smooth before using.