Time 30m Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 20m Yield 12 serving(s) Number Of Ingredients 8 Steps:
In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Cool completely on wire racks.
Time 55m Yield about 1-1/2 dozen. Number Of Ingredients 16 Steps:
Preheat oven to 375°. Beat butter and confectioners’ sugar until creamy. Beat in cooled chocolate and extract. Gradually beat in flour. Fold in chocolate chips., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Flatten to 1/4-in. thickness. Bake until set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., Meanwhile, mix filling ingredients. Cut a small hole in the tip of a pastry bag; insert a star tip. Transfer filling to bag; pipe onto bottom halves of cookies. Cover with remaining cookies., For glaze, microwave chocolate chips and shortening on high until melted, stirring every 30 seconds; add extract. Dip about two-thirds of each cookie into glaze, allowing excess to drip off; top with crushed candy canes. Place on waxed paper; refrigerate until set.
Time 25m Yield about 3 dozen. Number Of Ingredients 11 Steps:
In a microwave or heavy saucepan, melt butter and chocolate; stir until smooth. In a bowl, beat sugars and egg; add buttermilk and peppermint extract. Beat in chocolate mixture. , Combine the flour, baking powder, baking soda and salt; gradually add to sugar mixture. Let stand for 15 minutes or until dough becomes firmer., Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until edges are firm. Cool for 2 minutes before removing from pans to wire racks.
Time 33m Yield 24 serving(s) Number Of Ingredients 12 Steps:
Mix the shortening, sugars and egg. Stir in water and vanilla. Stir together the dry ingredients then mix into the batter. Chill the dough. Enclose each wafer into about 1 tablespoon of dough. Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.
Time 30m Yield 36 Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together 1 cup sugar and vegetable oil. Stir in the egg and vanilla until smooth. Combine the flour, baking powder and salt; gradually stir into the sugar mixture. Mix in mint chocolate chips. Roll the dough into walnut sized balls. Roll each ball in the remaining 1/4 cup of sugar to coat. Place the cookies 2 inches apart onto the cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
