Copycat Mystic Mint Cookies

My husband's family always had Mystic Mint cookies for Santa.  They don't exist anymore so my daughter and I dug up a recipe and this is our take on it...

Mystic Mint Cookies

Ingredients:

For Cookie dough:

2 cups sugar

2 sticks butter (1 cup), softened

2 tsp. vanilla

2 eggs

4 ounces unsweetened chocolate, chopped up and melted

2 cups flour

1 tsp. salt

For Peppermint Frosting:

5 cups powdered sugar

1 stick (1/2 cup) butter, softened

6 Tbsp. milk

1 tsp. peppermint extract

For Chocolate Drizzle:

1 stick (1/2 cup) butter, softened

4 Tbsp. corn syrup

12 oz. dark chocolate chips

For cookies cream the sugar and butter together until fluffy.  Add eggs and vanilla.  Melt the chocolate in a double boiler or in microwave.  Add to eggs when cool.  Mix well, making sure to scrape bottom and sides of bowl.  Then add the flour and salt.  

On a greased cookie sheet add teaspoon fools of dough, try to form it into a vague shape of a ball.  Then smoosh down in a flat circular shape (think Thin Mints shape).  

Bake at 375 degrees for 8 minutes.  

For the Peppermint frosting mix all ingredients together until light and fluffy.  When the cookies are cool frost each cookie.

For the chocolate drizzle melt all ingredients on low in a small saucepan.  Drizzle onto peppermint frosting.  Enjoy!

Mint Brownies

There was a woman from church when my husband and I got engaged who made these killer mint brownies.  My husband (fiance at the time) begged me to get the recipe from her.  Here it is.

Mint Brownies

Ingredients for Brownies

1 1/2 cup butter (melted)

3 cups sugar

3 tsp. vanilla 

6 eggs

3/4 cup cocoa

2 1/4 cup flour

1 cup chopped nuts (optional)

Ingredients for the mint frosting:

3 cups powdered sugar

1/4 cup butter (softened)

1/2 tsp. peppermint extract

5 drops green food coloring

Ingredients for the Fudge Frosting:

1/2 cup butter

3 1/2 Tbsp. cocoa powder

1/3 cup milk

1 lb. powdered sugar

1 tsp. vanilla

2/3 cups chopped nuts (optional)

Preheat your oven to 350 degrees.  Melt margarine in a microwave safe bowl, a big one so you don't have to wash another dish.  Stir in the cocoa and the sugar.  When its cool enough add the eggs one at a time.  Stir in vanilla, flour, nuts.  Mix well.  Spread in a greased jelly roll pan and bake for 30 minutes until a toothpick comes out clean.  

Cool for 1/2 hour and then frost with the mint frosting.  For the mint frosting mix the butter until fluffy and then add all the other ingredients. Beat well.

For the fudge frosting melt the butter, cocoa, and milk on a low heat.  If you heat it up too fast everything does not combine well and bad things happen.  I know, I've done it.  Bring just to a boil.  Take it off the heat and add the powdered sugar and vanilla.  Spread this carefully over the mint frosting so you have two layers.  Add nuts if you want.  Cool and enjoy!

Grasshopper Pie

Grasshopper Pie

Ingredients

1 (8 oz.) package cream cheese, softened

1/3 cups sugar

1 cup heavy whipping cream (whipped)

1 cup Grasshopper cookies (chopped)

3 drops green food coloring

For crust:

1/3 cup melted butter

1/4 cup sugar

1 1/4 cup chocolate or plain graham crackers (crushed)

Preheat your oven to 375 degrees.  Mix the graham cracker crumbs, sugar, and butter then press into a pie pan.  Bake for 5 minutes.  Allow this to cool.

Mix the cream cheese and sugar until fluffy.  Then add the whipping cream and food coloring.  Once it is a smooth consistency add the cookies.  Mix by hand and add to the pie shell.  Refrigerate for three hours or over night.