Mint Ravioli Cookies
½ cup butter, softened
½ cup shortening
1 cup sugar
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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