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1994 2nd Place: Surprise Packages
Author/Submitted by: Carol Feezell of Skokie, Illinois,
Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994
Servings: 36
Categories:
Chocolate
/
Cookies
/
Desserts
Ingredients: 1
cup
Unsalted butter,
softened
2 1/4
cups
All-purpose flour 1/3
cup
Confectioner's sugar,
sifted
1
teaspoon
Vanilla extract 1
teaspoon
Water 36
Chocolate mint,
thin, wafer type
Confectioner's sugar
Milk
Food coloring
Sprinkles as desired
Directions:
1.
Heat oven to 325 degrees. Have ready ungreased baking sheets.
2.
Beat butter in large bowl of electric mixer until light and fluffy. Beat in half of the flour, the sugar, vanilla and water until thoroughly combined. Beat in the remaining flour.
3.
Use a scant 1 tablespoon of dough and press it flat and thin with your hands. Put a chocolate mint wafer in the center and fold the dough over to completely cover each chocolate and to form a neat, rectangular package. Pinch the edges to seal. Place 1 inch apart on ungreased baking sheets.
4.
Bake until bottoms are lightly browned, 15 to 20 minutes. Cool a few minutes on the baking sheets and then cool completely on wire racks.
5.
For icing, mix confectioner's sugar and milk to make a thin icing; color icing as desired. Use a small spatula to ice cookies. Decorate as desired so cookies resemble Christmas packages.
For variety, second-place winner Carol Feezell of Skokie, Illinois uses several kinds of miniature candies in her pretty cookies. She suggests filling the cookies with chocolate mint wafers, such as Andes, or Hershey's Miniatures. We also enjoyed Lindt's orange chocolate thins when we made the cookies in the Tribune test kitchen.
For variety, second-place winner Carol Feezell of Skokie, Illinois uses several kinds of miniature candies in her pretty cookies. She suggests filling the cookies with chocolate mint wafers, such as Andes, or Hershey's Miniatures. We also enjoyed Lindt's orange chocolate thins when we made the cookies in the Tribune test kitchen.
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