It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is CHOCOLATE MINT COOKIES!

Do you know what’s even better than mint cookies? Double mint cookies with frosting! My favorite Girl Scout cookies are the mint but, unless you have Girl Scouts on tap year round, that craving can grow to monumental proportions. These double cookies can be made anytime. Yeah, takes a bit more work but WORTH THE TROUBLE!!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 297 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

CHOCOLATE MINT COOKIES
[Makes 5 Dozen Double Cookies]

1/2 cup margarine
1/2 cup sugar
2 cups sifted flour
1 tsp. baking powder
1 egg
2 oz. (2 squares) unsweetened chocolate melted
1 T. milk
1/2 tsp. salt
1/2 tsp. vanilla
Mint Filling (below)
Powdered Sugar Frosting (below)
Colored Sugar

Cream margarine and sugar. Beat in egg, vanilla & chocolate. Add milk and mix. Sift in flour with baking powder and salt. Shape dough into 2 rolls, 2” in diameter. Wrap in waxpaper and chill overnight. Cut into thin slices and bake on ungreased cookie sheet in preheated 350* oven for 10 minutes. Cool. Spread Mint Filling on half of cookies. Top with remaining cookies. Frost with green-tinted Powdered Sugar Frosting to which a few drops of peppermint extract has been added. Sprinkle colored sugar on each.

Mint Filling: Cream 1/4 cup butter. Add 2 cups sifted powdered sugar, a little at a time. Add dash of salt, 1 T. hot milk & 1/4 tsp. peppermint extract.

Powdered Sugar Frosting: Cream 1/4 cup soft butter and 1/4 tsp. salt. Beat in 3 cups sifted powdered sugar alternately with 4/6 T. scalded light cream. Add 1 tsp. vanilla extract and beat until creamy.   Makes 1-3/4 cups.

Happy Eating!