Hidden Mint Morsels Recipe

Name: Hidden Mint Morsels Recipe
Prep time: 40 min
Total time: 40 min
Yield: 60 cookies, 60 serving(s)
Ingredients: 1/3 cup shortening; 1/3 cup butter, softened; 3/4 cup sugar; 1 egg; 1 tablespoon milk; 1 teaspoon vanilla extract; 1 3/4 cups all-purpose flour; 1/3 cup baking cocoa; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/8 teaspoon ground cinnamon; 4 cups confectioners' sugar; 6 tablespoons light corn syrup; 6 tablespoons butter, melted; 2 -3 teaspoons peppermint extract; 2 (11 1/2 ounce) packages milk chocolate chips; 1/4 cup shortening

Submitted by sugar momma

"From Taste of Home bsite"

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Ready In:: 40mins
Ingredients:: 17
Yields:: 60 cookies
Serves:: 60

ingredients

¹⁄₃ cup shortening
¹⁄₃ cup butter, softened
³⁄₄ cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1 ³⁄₄ cups all-purpose flour
¹⁄₃ cup baking cocoa
1 ¹⁄₂ teaspoons baking powder
¹⁄₄ teaspoon salt
¹⁄₈ teaspoon ground cinnamon
PEPPERMINT LAYER
4 cups confectioners' sugar
6 tablespoons light corn syrup
6 tablespoons butter, melted
2 -3 teaspoons peppermint extract
CHOCOLATE COATING
2 (11 1/2 ounce) packages milk chocolate chips
¹⁄₄ cup shortening

directions

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 inches 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. Yield: about 10 dozen.