This morning I woke up at 6, as per my usual routine since we’ve started having daily morning formation at 7:15. I had some leftover Grits Casserole (I’ll post that recipe soon!) for breakfast and headed off to “work”. Upon returning around 730, I was greeted by a smiling dancing dog with a rubber newspaper in his mouth. Then I changed back to my pajamas and thought, ‘What a great morning to bake cookies!’ I’ve been on a cookie baking kick for a while now and this recipe was the last one I had already chosen and bought groceries for. The recipe was straightforward so I don’t have a humorous tale to accompany the delicious cookies. I’ve become a huge fan of parchment paper so I don’t have to clean the cookie sheets when I’m done. I picked these cookies out for my GrandDad because he and I share a love of mint chocolate cookies. I’ll be sending him some of these soon, not sure if he’ll read this but hopefully it will be a surprise.
Here’s the recipe, enjoy the pics:
Crisp Peppermint Patties
Yield: 5 dozen (I actually got 95 cookies, I made them too small)
1 cup butter-flavored shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 package (12 ounces) chocolate covered peppermint patties
1 teaspoon vanilla extract
2 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in the eggs, melted peppermint patties and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Cover and refrigerate for 30 minutes or until easy to handle.
Drop by rounded teaspoonfuls 2 in apart onto ungreased baking sheets. Bake at 375 for 8-10 minutes or until the surface cracks. Cool for 1-2 minutes before removing to wire racks.