Mint Ravioli Cookies

When I saw this recipe, I knew I needed to make it.  These are such fun little cookies. It is essentially two sugar cookies with a chocolate mint sandwiched between the layers.  A truly fun and delicious cookie.  I didn't buy enough mints for this batch of cookies, so if you look closely in the picture with the mints lined up, you will see pieces of a Hershey's milk chocolate bar.  This actually worked out great for us, as my youngest daughter does not like minty foods.  So, feel free to substitute chocolate squares for the mints if you prefer, it will still taste delicious.

Mint Ravioli Cookies

½ cup butter, softened
½ cup shortening
1 cup sugar
1 egg
2½ cups all purpose flour
1 teaspoon baking powder
¼ teaspoon salt
3 dozen Andes Creme De Menthe thin mints, unwrapped

Beat butter, shortening, sugar and egg in a large bowl with electric mixer until fluffy. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.

Heat oven to 400ºF. On a lightly floured surface, roll half of dough into a rectangle 13 x 9 inches. Place mints on dough, forming 6 uniform rows of 6.

 Roll remaining dough into a rectangle 13 x 9 inches on floured wax paper. Place over mint-covered dough. Cut dough between mints with a pizza wheel.

If edges of cookies are not sealed, gently press edges together with your fingers to seal. Place 2 inches apart on parchment lined cookie sheets. Bake 7-9 minutes or until light brown. Remove from cookie sheet to wire rack to cool completely.

Yield: 3 dozen cookies


Notes:  If you want sprinkles on your cookies, add them before baking to give them a festive touch.

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