Mint Ravioli Cookies Recipe
Amount Measure Ingredient -- Preparation Method
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1/2 cup butter or margarine -- softened
1/2 cup shortening
1 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 dozen foil-wrapped rectangular chocolate mints -- unwrapped
Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on
lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into rectangle, 13 × 9 inches, on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each "ravioli" with fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack.
Mixed Nut Bars
Amount Measure Ingredient -- Preparation Method
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1 cup packed brown sugar
1 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg yolk
2 cups all-purpose flour
1/4 teaspoon salt
8 ounces vanilla-flavored candy coating -- chopped
OR
1 1/4 cups vanilla milk (white) chips
1 (12 ounce) can salted mixed nuts
Heat oven to 350º. Beat brown sugar, butter, vanilla and egg yolk in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Press in ungreased rectangular pan, 13 × 9 × 2 inches. Bake about 25 minutes or until light brown.
Immediately sprinkle candy coating evenly over baked layer. Let stand
about 5 minutes or until softened; spread evenly. Sprinkle with nuts;
press gently into topping. Cool completely. Cut into 8 rows by 4 rows
bars.
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