HIDDEN MINT MORSELS

Hidden Mint Morsels image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 19

1/3 cup(s) shortening
1/3 cup(s) butter, softened
3/4 cup(s) sugar
1 - egg
1 tablespoon(s) milk
1 teaspoon(s) vanilla
1 3/4 cup(s) all purpose flour
1/3 cup(s) baking cocoa
1 1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) ground cinnamon
FOR THE PEPPERMINT LAYER
4 cup(s) powdered sugar
6 tablespoon(s) light corn syrup
6 tablespoon(s) butter, melted
2-3 teaspoon(s) peppermint extract
FOR THE CHOCOLATE COATING
2 package(s) 11.5 ounces each milk chocolate chips
1/4 cup(s) shortening

Steps:

In a large bowl, cream the shortening, butter and sugar until light and fluffy. Beat in the egg, milk and vanilla. Combine the flour, cocoa, baking powder, salt and cinnamon; gradually add to the creamed mixture. Cover and refrigerate for 8 hours or overnight.
On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a lightly floured-1/2-in. round cookie cutter; place on ungreased baking sheets. Bake at 375° for 6-8 minutes or until set. Cool for 2 minutes before removing to wire racks to cool completely.
In a large bowl, combine all the peppermint layer ingredients. 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, melt chips and shortening; stir until smooth. Spread about 1 teaspoonful over each cookie. Chill until firm.