Crème de Menthe Bars
INGREDIENTS (Makes about 32 bars)
2 cups chocolate or chocolate
mint sandwich mini cookie crumbs (about 20 cookies)
1 package (8 oz.) cream cheese, softened
½ cup confectioner’s sugar
1 can (14 oz.) sweetened condensed milk
1 egg
2-3 drops Wilton Crème de Menthe Candy flavoring
Wilton Kelly Green Icing Color, as desired
Ganache Topping:
INSTRUCTIONS
.
Preheat oven to 325 degrees F.
Spray 13 x 9 in. pan with vegetable pan spray. Spread cookie crumbs evenly onto bottom of pan, pressing
firmly into pan. Bake 10 minutes. Remove from oven; cool on cooling grid.
In medium bowl, beat
cream cheese and sugar with electric mixer until smooth and creamy. Iin small bowl, combine condensed milk
and egg. Gradually add to cream cheese mixture while beating on low speed. Add candy
flavoring and icing color; blend well. Pour over cookie crust. . Bake
15-20 minutes or until filling is firm and lightly brow around edges. Cool in pan on cooling grid.- Meanwhile, prepare ganache topping. In large saucepan, heat cream (do not boil). Remove
from heat; add chopped candy and stir until melted and smooth. Pour over bars; carefully spread to cover
evenly. Chill bars until ready to serve. Cut into pieces. Keep refrigerated
until ready to serve.
GINGERBREAD COOKIES
INGREDIENTS
| 3 cups all purpose flour | ½ teaspoon ground cloves |
| ½ teaspoon baking soda | ½ cup solid vegetable
shortening |
| ½ teaspoon salt | ½ cup granulated sugar |
| 1 teaspoon ground ginger | ¾ cup molasses* |
| 1 teaspoon ground cinnamon | 1 egg, beaten |
| ½ teaspoon ground
nutmeg | |
.
.
INSTRUCTIONS
.
Preheat oven to 375 degrees F. In large bowl, combine flour, baking soda, salt and spices. In large saucepan, melt
shortening; cool slightly. Stir in sugar, molasses and egg; mix well. Add 2 cups flour
mixture; mix well. Turn mixture onto lightly
floured surface. Knead in remaining flour mixture by hand. Add additional flour if necessary,
to make firm dough. Roll out on a lightly floured surface, 1/8 to ¼ in. thick. Bake on ungreased cookie sheet until lightly browned on edges, about 10-15
minutes for large sized cookies, 6-10 minutes for small to medium cookies.
.
Cool on cookie sheet placed on cooling grid 3 minutes; remove from cookie
sheet and cool completely. Makes about 2 dozen cookies.
.
* Substitute ¾ cup light corn syrup for molasses to make blonde gingerbread.
SUGAR COOKIES
(for non-stick pans)
INGREDIENTS
1 cup (2 sticks) butter, softened
1 ½ cups granulated sugar
1 egg
1 ½ teaspoons
Wilton Pure Vanilla Extract
½ teaspoon Wilton No-Color Almond Extract (optional)
2 ¾ cups all-purpose
flour
1 teaspoon salt
INSTRUCTIONS
Preheat oven to 350 degrees F. Lightly
spray pan cavities with vegetable pan spray.
.In
large bowl, use electric mixer at medium speed to beat butter and sugar until well blended. Beat in egg
and extracts; blend well. Combine flour and salt; add to butter mixture and beat until well blended. .Press dough into cavities, filling 2/3 full. Bake 9-10 minutes or until light brown
around edges. Cool in pan 5 minutes. Turn pan over; lightly tap to remove cookies.
Cool completely on cooling grid.
...
Makes about 3 dozen cookies.
SNICKERDOODLES
INGREDIENTS
2
¾ cups sifted all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon
salt
½ cup solid vegetable shortening
½ cup (1 stick) butter, softened
1 ¾ cups granulated
sugar, divided
2 eggs
1 teaspoon Wilton Pure Vanilla Extract
2 teaspoons ground cinnamon
INSTRUCTIONSPreheat oven to 375
degrees F. Use cookie sheets with parchment paper. .
In medium bowl, stir together flour, cream or tartar, baking soda and salt; set aside.
In large bowl, beat shortening, butter and 1 ½ cups sugar until light and fluffy. Add eggs
and vanilla; mix well. Add flour mixture to the shortening mixture; mix only until incorporated.
Roll dough into 1 in. balls. In small bowl, combine remaining ¼ cup sugar and cinnamon; roll
balls in mixture to coat and place 2 in. apart on prepared cookie sheet.
.
. Bake 8-10 minutes or until lightly browned, but still soft.
Cool 3 minutes on pan. Remove to cooling grid, cool completely.
