- 1 3/4 cups granulated sugar
- 4 eggs
- 4 ounces unsweetened chocolate, melted and cooled
- 1/2 cup shortening
- 2 teaspoons baking powder
- 1 teaspoon peppermint extract
- 2 cups all-purpose flour
- 1 cup powdered sugar
- Reynolds® Parchment Paper
- Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds(R) Parchment Paper, set aside.
- Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.
- Cover and chill for 2 to 24 hours or until dough is easy to handle.
- Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.
- Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.
09/20/2019
recipepes.com
chocolate mint crinkle cookies from reynolds® parchment paper, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
