Ok first things first, what did I send out?
I have made these cookies in the past and they are my favorite. I made my Mint Chocolate Chip "Grinch" Cookies, but I changed the recipe up slightly this year. I didn't have any creme de menthe liquor to add, but I did have some Vanilla Cinnamon Bailey's Irish Cream. I figured it was a fair substitute. The other change I made was that I added more of the mint chocolate chips to really bring the mint flavor through.
They are really simple to make. Check out my videos that I recorded to see what I did.
I am very happy with the turnout and the flavor this year.
The Great Food Blogger Cookie Swap comes right before the holidays as does the #MKEFoodies Bake Sale, so I made a few other cookies for that event but I packaged them all up the same.
I sent these Grinch cookies to:
Sensibly Sara (Love her name by the way!)
Mrs. Happy Homemaker
And I received treats from:
Lady Behind the Curtain
|Loaded Chocolate Chip Pretzel Cookies|
Honey and Birch
|Chocolate Sea Salt cookies|
The Baked Equation
The cookies I received were delicious and I look forward to reading their blogs this week and seeing their recipes.
2/3 cup vegetable shortening
1/2 cup sugar
1/2 cup brown sugar (packed)
1 tsp. vanilla
2 tsp. Vanilla Cinnamon Bailey's (have used Creme de Menthe in the past. Rumchata would work too!)
5 drops green food coloring (Last time I used 8 and that was pretty intense of a green)
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
2 oz. semi-sweet chocolate chips (mini work best but I only had regular size)4 oz. mini mint chocolate chips
Heat oven to 375 degrees. Mix shortening, sugars, egg, vanilla and Bailey's thoroughly. Mix flour, soda and salt together in a separate bowl and then add to the mixture. Mix until well blended.
Add food coloring and mix thoroughly. Mix in chips by hand.
Drop rounded teaspoonfuls of dough about 2" apart on an ungreased cookie sheet. (I prefer my cookies smaller so I do teasponfuls, but you could to larger ones and just adjust the cooking time slightly.)
Bake 8 - 10 minutes or until just lightly browned. Let rest for 2 minutes on pan and then transfer to cooling racks. Makes 4 doz. cookies.