Mint BlossomsMint Blossoms
Mint Blossoms

Mint Blossoms

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Recipe - ShopRite of Woodbridge
mint blossom cookies
Mint Blossoms
Prep Time25 Minutes
Servings48
Cook Time11 Minutes
Ingredients
48 candies HERSHEY'S KISSES Brand Dark Chocolates with Mint Truffle
1 cup butter or margarine
1 - 1/3 cups granulated sugar
2 egg yolks
2 Tbsps Milk
2 tsps vanilla extract
2 cups all-purpose flour
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
1/2 tsps Salt
1/2 cup granulated sugar or white decorator's sugar for rolling
Directions
  1. Remove wrappers from chocolates; set aside.
  2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
  3. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar. Place on prepared cookie sheet.
  4. Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.
25 minutes
Prep Time
11 minutes
Cook Time
48
Servings

Shop Ingredients

Makes 48 servings
48 candies HERSHEY'S KISSES Brand Dark Chocolates with Mint Truffle
Product match not available
1 cup butter or margarine
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
Bowl & Basket Sweet Cream Unsalted Butter, 4 count, 16 oz
2 for $7.00
$3.50 was $4.29$3.50/lb
1 - 1/3 cups granulated sugar
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.79$0.95/lb
2 egg yolks
Puglisi Egg Farms Large White Eggs, 12 count, 24 oz
Puglisi Egg Farms Large White Eggs, 12 count, 24 oz
$2.99$0.25 each
2 Tbsps Milk
Bowl & Basket Whole Milk, one gallon
Bowl & Basket Whole Milk, one gallon
$4.59$4.59/gal
2 tsps vanilla extract
McCormick Pure Vanilla Extract, 1 fl oz
McCormick Pure Vanilla Extract, 1 fl oz
On Sale!
$3.99 was $4.99$3.99/fl oz
2 cups all-purpose flour
Heckers Unbleached Forever! All Purpose Flour, 5 lb
Heckers Unbleached Forever! All Purpose Flour, 5 lb
$4.99$1.00/lb
2/3 cup HERSHEY'S SPECIAL DARK Cocoa
Product match not available
1/2 tsps Salt
Superior Crystal All-Purpose Iodized Salt, 26 oz
Superior Crystal All-Purpose Iodized Salt, 26 oz
$1.29$0.05/oz
1/2 cup granulated sugar or white decorator's sugar for rolling
Bowl & Basket Granulated Sugar, 4 lb
Bowl & Basket Granulated Sugar, 4 lb
$3.79$0.95/lb

Directions

  1. Remove wrappers from chocolates; set aside.
  2. Beat butter, 1-1/3 cups sugar, egg yolks, milk and vanilla in large bowl until well blended. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until well blended. Refrigerate dough 1 to 2 hours or until firm enough to handle.
  3. Heat oven to 350°F. Line cookie sheet with parchment paper or lightly grease. Shape dough into 48 equal (about 1-1/4 inch) balls; roll in granulated sugar or decorator's sugar. Place on prepared cookie sheet.
  4. Bake 10 to 12 minutes or until set. Cool 1 minute; press chocolate piece into center of each cookie. Slide parchment paper and cookies to wire rack or remove cookies from greased sheet to wire rack. Cool completely. Makes 48 cookies.