3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup granulated sugar
1/4 cup light corn syrup
1 teaspoon vanilla extract
2 "Cookies and Mint" chocolate candy bars , broken into pieces
2 cups all-purpose flour
1/4 cup cocoa
2 teaspoons baking soda
1/4 teaspoon salt
Green decorating icing (optional)
Preheat oven to 350°F (180°C).
In large mixer bowl, beat butter and sugar until light and fluffy. Add corn syrup, egg and vanilla; blend well.
In medium microwave-safe bowl, place candy pieces. Microwave at HIGH (100%) 1 to 1-1/2 minutes or until chocolate is melted when stirred. Blend into butter mixture. Stir together flour, cocoa, baking soda and salt; add to chocolate mixture, blending well. Cover; refrigerate 1 hour or until firm enough to handle.
For each shamrock cookie, shape three 1/2-inch balls. Place in triangular position on ungreased cookie sheet with approximately 1/4 inch between each ball. Using slightly smaller ball, form and add 1-1/2 inch stem.
Bake in preheated oven for 8 to 10 minutes or until set around edges. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Pipe decorating icing around edges of cookie, if desired.
Makes about 8 dozen 2-inch cookies.
Minty Chocolate Slice N' Bake Cookies:
Prepare dough as directed above. Shape dough into 2 rolls, each 2 inches in diameter. Wrap both rolls in wax paper or plastic wrap; refrigerate until firm. Cut rolls into 1/4-inch slices; place 2 inches apart on ungreased cookie sheet. Bake and cool as directed above.
Date: March 14, 2002