mint-malfunction


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Preparation 20 minutes Ingredients 1 log (16.5 oz.) refrigerated sugar-cookie dough* 15 chocolate-mint wafers or cookies 1 lg. egg, beaten 2 tbsp. chopped walnuts or pecans *If you freeze the log overnight, it’s easier to cut into neat pieces. Directions Preheat oven to 375°F. Grease large cookie sheet. Cut cookie log crosswise into 1/4-inch-thick slices (you should get 30 slices). Place some cookie slices, 3 inches apart, on prepared cookie sheet (cookies will spread a lot). Place a mint wafer in the center of each cookie; top with a second cookie. Brush top of cookies with some egg; sprinkle with some nuts. Bake 12 to 15 minutes or until lightly browned. Transfer to wire rack to cool, about 20 minutes. Repeat with remaining cookie slices, mints, and nuts. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months. The recipe can be found here!

Preparation 20 minutes

Ingredients

  • 1 log (16.5 oz.) refrigerated sugar-cookie dough*
  • 15 chocolate-mint wafers or cookies
  • 1 lg. egg, beaten
  • 2 tbsp. chopped walnuts or pecans

*If you freeze the log overnight, it’s easier to cut into neat pieces.

Directions

  1. Preheat oven to 375°F. Grease large cookie sheet.
  2. Cut cookie log crosswise into 1/4-inch-thick slices (you should get 30 slices).
  3. Place some cookie slices, 3 inches apart, on prepared cookie sheet (cookies will spread a lot).
  4. Place a mint wafer in the center of each cookie; top with a second cookie.
  5. Brush top of cookies with some egg; sprinkle with some nuts.
  6. Bake 12 to 15 minutes or until lightly browned. Transfer to wire rack to cool, about 20 minutes.
  7. Repeat with remaining cookie slices, mints, and nuts.
  8. Store cookies in tightly sealed container at room temperature up to 1 week or in freezer up to 3 months.

The recipe can be found here!