Two unusually good cookie recipes emerged from this year’s Pillsbury Bake-Off. While they didn’t win big prize money, they were among the 100 finalists. We liked both so much that we want you to enjoy them. Try them both. They are different and delicious.
Butter Mint Pats cookie recipe
Butter Mint patties, created by Mrs. Jennie Wren Weeks of Olympia, Wash., are as rich as shortbread, not too sweet, and have a refreshing mint flavor.
1 cup butter, softened
2 cups all-purpose flour
1 cup butter mints, crushed
1 tablespoon sugar
Cream butter at medium speed in large mixer bowl until light; add crushed mints. Add flour; blend well at low speed.
If necessary, chill dough for easier handling. Roll out or pat dough into a 9-inch square on waxed paper. Sprinkle with sugar.
Cut into 1 1/2-inch squares. Using tiny cutters, press a design on each square. Place on ungreased cookie sheets.
Bake at 300 for 18 to 20 minutes, until pale golden brown. Do not over-bake. Makes 36.