ntil butter is melted. Add chocolate chips and stir until partially
dough portion around 1 mint. Repeat with remaining dough portions
n 1 qt saucepan heat chocolate chips and shortening over low
rom heat and stir in chocolate until melted.
Pour into
Spread yellow frosting on one wafer and red frosting on another wafer.
Put chocolate mint cookie in the middle and press together so frosting squishes out side a little.
Roll in green coconut lightly.
Rub a little sugar water on top and sprinkle with 5 or 6 sesame seeds.
Serve with shoestring potatoes.
ater until melted.
Add chocolate until partially melted.
Remove
tainless steel saucepan. Place the chocolate in a medium bowl. Pour
Cut one large strawberry into 4 slices.
Lay one slice of strawberry on top of each Girl Scout Thin Mint Cookie.
For a second option:
Slice about 4 strawberries into a bowl.
Crumble 1 to 2 Girl Scout Thin Mint Cookies over top.
Garnish with 1 tbsp thawed whipped topping, such as Cool Whip Free.
Put cookies through food chopper.
Pack crumbs into 9-inch spring-form pan.
Keep some for topping.
Soak gelatin in milk for 1 hour.
Beat egg yolks, sugar and salt in top of double boiler. Add gelatin and cook until thick (5 to 7 minutes); cool thoroughly. Beat egg whites stiff.
Whip cream with vanilla and few drops food coloring.
Fold egg yolks mixed with egg whites and whipped cream. Pour into pan; put crumbs on top.
Refrigerate overnight.
Melt butter, sugar and water over low heat.
Add chocolate chips and stir until partly melted.
Remove from heat and stir until completely melted.
Pour into large bowl.
Let stand 10 minutes.
Beat eggs at high speed.
Reduce speed and add dry ingredients.
Chill 1 hour.
Cream butter and sugars.
Blend in eggs, water and vanilla. Add dry ingredients.
Cover and refrigerate 2 hours.
Open a package of Rockwood chocolate mint wafers.
Enclose each wafer in 1 tablespoon of dough.
Place pecan on top.
Bake in 375\u00b0 oven for 10 to 12 minutes.
In a large saucepan, over low heat, cook butter, sugar and water until melted.
Add chocolate pieces and stir until partially melted.
Remove from heat and continue to stir until completely melted.
Pour into large mixer bowl and let stand 10 minutes to cool.
Cream butter, sugar and eggs together.
Add vanilla, flour, baking powder, baking soda and salt.
Alternate sour cream and flour to first mixture.
Add nuts and mint chips.
Chill dough. Drop by teaspoon on greased cookie sheet.
Bake at 375\u00b0 for 10 to 15 minutes.
For a change, divide dough in half and add 1/2 cup coconut.
Go to grocery store.
Buy a package of Chips Ahoy chocolate chip cookies and a jar of Hershey's hot fudge sauce.
Use a spoon to put some fudge on top of each cookie as you eat it.
u would refrigerator cookies. Continue as above.
Cookies may be
In a food processor, combine mint and sugar. Pulse until finely
Arrange cookies on tray and place in freezer for 10 minutes.
Place a medium scoop of ice cream on top of each cookies, pressing down slightly.
Drizzle chocolate topping over and return to freezer until ready to serve. Garnish with mint leaves.
0 mins. Immediately place 1 chocolate mint on top of each cookie
Combine the butter and chopped cookies and press into the bottom
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes or until well blended. Gently stir in 1 1/2 cups of the whipped topping and the chopped cookies. Spoon into pie crust. Spread with remaining 1/2 cup whipped topping.
Melt chocolate as directed on package; drizzle over pie.
Refrigerate 2 hours or more until firm. Store leftovers in refrigerator.