Hidden Mint Morsels Recipe

Hidden Mint Morsels Recipe

  • 1/3 cup shortening
  • 1/3 cup butter (no substitutes), softened
  • 3/4 cup sugar
  • 1 egg
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/3 cup baking cocoa
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • PEPPERMINT LAYER:
  • 4 cups confectioners' sugar
  • 6 tablespoons light corn syrup
  • 6 tablespoons butter (no substitutes), melted
  • 2 teaspoons peppermint extract
  • CHOCOLATE COATING:
  • 2 (11.5 ounce) packages milk chocolate chips
  • 1/4 cup shortening
  1. In a mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg, milk and vanilla; mix well. Combine flour, cocoa, baking powder, salt and cinnamon; add to the creamed mixture and mix well. Cover and refrigerate for 8 hours or overnight. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a 1-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until set. Cool for 2 minutes; remove to wire racks to cool completely. Combine peppermint layer ingredients; mix well. Knead for 1 minute or until smooth. Shape into 120 balls, 1/2 in. each. Place a ball on each cookie and flatten to cover cookie. Place on waxed paper-lined baking sheets; refrigerate for 30 minutes. In a microwave or double boiler, melt chips and shortening. Spread about 1 teaspoonful over each cookie. Chill until firm.