Minty Marvels

Lake Eden's Cookbook

Preheat oven to 350 degrees F., rack in the middle position.

* 1 cup powdered *(confectioners)* sugar *(pack it down in the cup when you measure it)*
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 egg, beaten *(just whip it up in a glass with a fork)*
* 1/2 cup finely chopped pecans *(chop them until they're almost powdery)*
* 4 cups all-purpose flour *(scoop it up in the measuring cup and then level off the top with a table knife)*
* 8 dozen Junior Mints *(approximately 6 small boxes)*
* 1 cup powdered *(confectioners)* sugar (don’t pack it down this time around)
* 1 Tablespoon red decorating sugar
* 1 Tablespoon green decorating sugar

**Hannah's 1st Note:** *I used an electric mixer when I made these. The dough has to be very well mixed.*

### Directions

* In the bowl of an electric mixer, combine the softened butter, powdered sugar, salt, and vanilla extract. Mix it on MEDIUM speed until it's light and fluffy.
* Turn the mixer down to LOW speed and add the egg and the pecans. Mix well.
* When the pecans are incorporated, add the flour, one cup at a time, mixing after each addition. Shut off the mixer, scrape down the sides of the bowl with a rubber spatula, and mix a bit more.
* Take the bowl out of the mixer, give it a final stir by hand, and set is aside on the counter.
* With your fingers, shape a Tablespoonful of cookie dough into a ball around one Junior Mint.
* Place the dough balls at least 1 inch apart on an ungreased or parchment-lined cookie sheet. Press them down slightly so that they won't roll off on the way to the oven.
* Bake the dough balls at 350 degrees F. for 10 to 12 minutes, or until the cookies are "set" and the bottoms are just beginning to turn golden. *(To judge this, you'll have to open the oven and lift one cookie up just a bit to see.)*
* While your cookies are baking, place the powdered sugar, red decorating sugar, and green decorating sugar in a small bowl. Mix it all up with a fork. You want the colored sugars to be as evenly distributed as possible.

**Hannah's 2nd Note**: *If you'd like these cookies to really sparkle with color, use colored decorating sugar with large sugar crystals. It's available in grocery stores during the holiday season and you can also find it in some cake decorating stores.*

* Let your cookies cool on the cookie sheet for 2 minutes, and then move them to a wire rack. *(This is easy if you've used parchment paper -- just pull it off the sheet and onto the rack.)*
* While they're still hot, roll the cookies in the bowl of sugars, one at a time, and then place them back on the wire rack or back on the parchment paper if you've used it. Don't worry if the powdered sugar soaks into the cookie in some spots. You're going to roll them in the sugars again after they've cooled completely.
* Once the Minty Marvels have cooled approximately 25 minutes, roll them in the sugar a second time.

**Hannah's 3rd Note**: *These cookies freeze well. Just let them thaw at room temperature and then roll them in a bowl with the sugars again to refresh the pretty sugar coating.*

**Yield**: Approximately 8 dozen cookies, depending on cookie size.

## Conversion Charts

See Baking Conversion Chart for non-USA baking conversions.