- Prep Time
- 10 mins
- Total Time
- 45 mins
- Makes
- 30 cookies
Ingredients
- 2 2/3 cups
- all-purpose flour
- 650 mL
- 1/3 cup
- cornstarch, sifted
- 75 mL
- 1 ½ cups
- butter, soft
- 375 mL
- 3/4 cup
- sugar
- 175 mL
- 1 tsp
- mint extract
- 5 mL
- 3 to 4 drops
- green food colouring
- 1/3
- Panache Swiss Milk Chocolate with Honey Almond Nougat (400 g bar)
Directions
Step 1
Preheat oven to 150ËšC (300ËšF). Line 2 baking sheets with parchment paper. In large bowl, mix together the flour and cornstarch. Set aside.
Step 2
In another bowl, use a wooden spoon to cream together the butter and sugar. Mix in mint extract and food colouring. Gradually stir in the flour mixture to make a soft dough. Using rounded tablespoons of dough, roll each spoonful into a ball (aim for walnut-sized). Place on lined baking sheets about 2 in. (5 cm) apart. Make 30 balls.
Step 3
Chop the 1/3 chocolate-nougat bar into 30 pieces. Lightly press a piece onto the top of each dough ball, without flattening the dough.
Step 4
Bake about 18 min., or until cookies are firm and bottoms are lightly golden. Cool on baking sheet. Store in airtight container 2 to 3 days.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (1 cookie):
- Calories:
- 170
- Fat:
- 11 g
- Saturated Fat:
- 7 g
- Carbs:
- 18 g
- Sugar:
- 8 g
- Cholesterol:
- 25 mg
- Protein:
- 2 g
- Sodium:
- 70 mg
