- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Makes
- 30 cookies
Ingredients
- 2 2/3 cups
- all-purpose flour
- 650 mL
- 1/3 cup
- cornstarch, sifted
- 75 mL
- 1 ½ cups
- butter, soft
- 375 mL
- 3/4 cup
- sugar
- 175 mL
- 1 tsp
- mint extract
- 5 mL
- 3 to 4 drops
- green food colouring
- 1/3
- Panache Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)
Directions
Step 1
Preheat oven to 150˚C (300˚F). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.
Step 2
In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.
Step 3
Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.
Step 4
Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.
Tip
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Nutritional Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 170
- Fat:
- 11 g
- Saturated Fat:
- 7 g
- Carbs:
- 18 g
- Sugar:
- 8 g
- Cholesterol:
- 25 mg
- Protein:
- 2 g
- Sodium:
- 70 mg
