Bakers Anonymous community, my life has been insane these past couple of months. I applied for graduate school (University of Baltimore, here I come!), started working on the outline for my second resident assistant musical and finally finished that portfolio website that’s been driving me crazy. On top of all of that, I work five days a week at two different offices and do freelance jobs here and there. Oh. And did I mention that I’m trying to better my food photography?
Don’t worry. My brain only explodes every other day.
I’ve been baking more often, though, as an outlet for all that stress, and it’s been a good thing (I even found some new banana recipes. More on that another day). Tomorrow, I’m taking the day off to have a fun trip with my little sister and brothers and I wanted to bake a treat that we could snack on. It’s St. Patrick’s day this Saturday, so I intended to make sugar cookies with an Andes Mint frosting, but would you believe that Target had absolutely no Andes Mints?
I know. Devastation.
So I substituted with these delicious mint MnM’s, which, believe it or not, aren’t even listed on the MnM’s product website. Not only are these MnM’s a delectable combination of dark chocolate and mint essence, but also each MnM is the same size as the peanut version.
The original sugar cookie recipe was pulled from allrecipes.com. Next time, I’ll probably lessen the amount of flour in the dough from three and a half cups to just three. They baked up nice and fluffy, but I would prefer to taste the butter and sugar just a little bit more. I also ditched the shortening in the recipe and used butter. I have an aversion to shortening, remember?
Minty Sugar Cookies
1 1/3 C butter
1 1/2 C white sugar
2 tsp vanilla extract
3 1/2 C all-purpose flour
2 tsp baking powder
1 tsp salt
1 bag of mint MnM’s
Extra white sugar for rolling
1. Preheat the oven 350 degrees. Line a baking sheet with parchment paper, foil or silicone mat. These cookies will slide easily off the tray right out of the oven.
2. Cream together the butter and the sugar until light and fluffy. It is important to make sure that you do not melt the butter beforehand. This mixture is the base of your cookie!
3. Stir in the eggs and vanilla extract, thoroughly incorporating them.
4. Next, add the baking powder and the salt. Usually I would mix in these two in with the flour, but it being a lazy afternoon, I mixed them in first. This also made sure that the baking powder and salt would reach all the corners of the batter.
5. Add the flour, one cup at a time. By the third cup, the batter will be stiff.
6. Roll into walnut-sized balls, and then roll in the extra white sugar for rolling.
7. While these cookies will spread and out and puff up during baking, flatten the balls out slightly. Press two to three MnM’s (on some I put four) in the top of the cookie. You may have to angle them in to get them to stay. Don’t worry! They’ll settle in during baking. I also sprinkled some green sugar on a few cookies for color.
8. Bake for 10 to 12 minutes, until the bottom is lightly browned. My cookies only took 10 minutes.
9. Immediately remove the cookies to wire cooling racks.
Makes four dozen cookies.
Niki’s Note: Thanks for sticking with me during this whole transition time. I’m looking forward to when my schedule is less crazy and I can spend some more time with you!