Warm flavors abound during the cold winter months, but one cool taste has long been associated with Christmas. Mint finds its way into everything in December, from hot cocoa to meat marinades. Liquid extract and crushed candy canes are common in holiday cookies, but this recipe uses the distinct color and creamy texture of Hickory Farms Melt Away Mints. “Everybody loves mint in the wintertime,” said Glenna Tooman of Boise.
She said she created her special Mint Melts 15 years ago when pastel chips were a seasonal treat. They are still available through Hickory Farms kiosks during the Christmas season, but you can buy them all year long from the company’s Web site or the bulk sections of most local grocery stores. They’re a tasty alternative to traditional chocolate and look like something straight out of the North Pole.
Mint Melts Yield: 4 1/2 dozen 1/4 cup margarine, softened 3 ounces cream cheese, softened 1 1/2 cups sugar 2 eggs 3 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon vanilla 2 cups mini pastel mint chips Preheat oven to 350 degrees. Cream margarine and cream cheese until smooth. Add sugar, beating well. Add eggs and beat to mix. Combine the dry ingredients; add slowly, mixing well after each addition. Add the vanilla (dough will be stiff).
With a spoon, stir in the mint chips. Form the dough into 1-inch balls. Place on a lightly greased cookie sheet two inches apart. Flatten slightly. Bake about eight minutes, until edges just begin to brown. Remove from oven and let sit on baking sheet one to two minutes before removing to a cooling rack. Cookies will flatten, and tops will crack as they cool.