I had higher hopes for today's cookies. I remember making them a few years back, but I don't remember them being so on-nery! That's pronounced like Americans say, "Henri"!
They are called Mint Ravioli Cookies and you are supposed to roll half of the dough out, lay thin mints on it, then top it with another layer of dough. Then you proceed to cut the dough apart around the mints, creating 'ravioli'. It was a mess! We (Emily and I) ended up taking small portions of the dough, flattening it out, then wrapping it around the mint. I'm sure the taste is worth it, but I'm NOT sure I'll be trying them again anytime soon!
For what it's worth … I give you:
Mint Ravioli Cookies
- ½ c. butter, softened
- ½ c. shortening
- 1 c. sugar
- 1 egg
- 2 ½ c. all-purpose flour
- 1 t. baking powder
- ¼ t. salt
- 3 dozen rectangular chocolate mints, (like Andes—the ones they give you at Olive Garden!)
Beat butter, shortening, sugar, and egg in a large bowl on medium. Stir in flour, baking powder, and salt. Cover and refrigerate about 1 hour or until firm.
Heat oven to 400˚F. Roll half of the dough into a 9x13 rectangle on a lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into a matching rectangle and place on the mints. Cut the dough between mints with a pastry cutter or pizza wheel; press edges of each ravioli with a fork to seal Place 2 inches apart on ungreased cookie sheet. Bake 7-9 minutes or until light brown. Remove from cookie sheet to wire rack.
13 days till my brother and his family come!
And I'm sure that THAT will be much more worth the trouble these cookies were!!