Aunt Emma's Chocolate Mint Cookies
This recipe has been a favorite in our home for years. Mom always made them every Christmas. Mom and Dad also had them made by the hundreds for their 40th wedding anniversary in 1988.
They are printed in The Durrant Family Cookbook "A Home-Cooked Heritage" page VIII-1 (cookie section) Book published in 1991, reprinted December 2010.
I don't know when they became a holiday staple in our house, but I have to make them every year too. These cookies just seem to say Merry Christmas to me.
This is a three-step cookie, but it really couldn't be easier. It has a brownie base, a creamy frosting filling and a bitter-sweet dark chocolate topping. Yum! I double this recipe to fit in a large, 12x14 sheet pan.
2 eggs, beaten
1 c. sugar
1/2 tsp peppermint extract or 5-6 drops of peppermint oil
1/2 c. margarine melted (I use butter)
2 squares melted unsweetened baking chocolate
1/2 c. sifted flour
1/2 c. walnuts, chopped small
Beat eggs, (but not like I did,) margarine and sugar together well. Add chocolate and flavoring. Then add flour and nuts. Pour into a 9" square pan. Bake at 350 for 25 minutes. Cool and ice with:
1 c. Powdered sugar
1 T. cream
2 T. soft margarine (again, I used butter)
3-4 drops of peppermint oil
Put in the fridge for about 10 minutes until the icing is set, then cover with:
1 square of bitter/sweet chocolate melted together with 1 T. melted butter.
When set, cut into small squares.
Maybe one of my relatives can remind me who Aunt Emma is and why we love her cookie so much.
They are printed in The Durrant Family Cookbook "A Home-Cooked Heritage" page VIII-1 (cookie section) Book published in 1991, reprinted December 2010.
I don't know when they became a holiday staple in our house, but I have to make them every year too. These cookies just seem to say Merry Christmas to me.
This is a three-step cookie, but it really couldn't be easier. It has a brownie base, a creamy frosting filling and a bitter-sweet dark chocolate topping. Yum! I double this recipe to fit in a large, 12x14 sheet pan.
2 eggs, beaten
1 c. sugar
1/2 tsp peppermint extract or 5-6 drops of peppermint oil
1/2 c. margarine melted (I use butter)
2 squares melted unsweetened baking chocolate
1/2 c. sifted flour
1/2 c. walnuts, chopped small
1 c. Powdered sugar
1 T. cream
2 T. soft margarine (again, I used butter)
3-4 drops of peppermint oil
Put in the fridge for about 10 minutes until the icing is set, then cover with:
1 square of bitter/sweet chocolate melted together with 1 T. melted butter.
When set, cut into small squares.
Maybe one of my relatives can remind me who Aunt Emma is and why we love her cookie so much.
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