Chocolate Mint Cookies

The below recipe incorporates the St. Patrick’s day symbol of the shamrock, as well as the color green. It is made from a delicious chocolate shortbread cookie and the minty flavor comes from melted Andes mints. Visit our St. Patrick’s Day Symbols page to learn more about the symbolism and meaning of shamrocks and the color green for St. Patrick’s Day.

Cookie Ingredients:

1 cup butter, softened
1 1/4 cup powdered sugar
1 t. vanilla extract
1/2 cup Hershey’s natural cocoa
1 3/4 cup flour

Frosting Ingredients:

1 T. butter
2 T. hot water
1 1/2 cup powdered sugar
Green food coloring

1 pkg. Andes mints (24 mints)

Directions for Cookies:

1. Heat oven to 300 degrees.

2. Beat butter, powdered sugar and vanilla with electric mixer until creamy.

3. Add cocoa and blend well; gradually add flour.

4. Place dough between two pieces of wax paper and roll out to 1/4″ thickness (see image 1). You do not need to refrigerate.

5. Cut out shamrock shapes and cook anywhere from 8-15 minutes (depending on size).

Directions for Frosting:

1. Place butter in a mixing bowl. Pour hot water over it. Gradually add powdered sugar and blend with electric mixer until smooth. Add more water if too thick or more sugar if too thin. Tint with green food coloring.

2. Frost cookies and allow to dry.

3. When frosting is dry, melt Andes Mints (24 total) in the microwave or 1 minute. Stir. If it needs more time in the microwave to reach a drizzling consistency, heat at 15 second intervals.

4. Dip half of the cookie in melted Andes Mints (image 2) or use a spoon to drizzle the melted chocolate over the cookie (image 3). You can also stack cookies with frosting and/or melted chocolate in the middle (image 4).

Image 1	Image 2	Image 3	Image 4

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