Thin Mint Wreaths

So I know it's a little after Christmas now, but these cookies were pretty easy to make and could easily be converted to a non-Christmas theme (basketballs, footballs, disco balls, basically anything in a circle shape). I made these for a girls group cookie exchange and I love that even though I made them a week ahead of time, they were still good for the party and good at least a week later (when my co-workers had finished devouring them).

They aren't too rich and they aren't too big. They're a nice snack, but you don't feel like you're cheating on dinner. Doug had some decorating ideas that I will share following the recipe.

• 3/4 cup butter, softened
• 1 cup sugar
• 1/3 cup 2% milk
• 3/4 tsp peppermint extract
• 1/2 tsp vanilla extract
• 2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 tsp salt
• 1 lb dark chocolate or white candy coating, melted
• assorted sprinkles

In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine the flour, cocoa, cornstarch and salt; gradually add to creamed mixture and mix well.

Shape dough into two 1 1/2 inch diameter rolls; wrap each roll in plastic wrap. Freeze for 2 hours or until dough is firm.

Unwrap and cut into 1/4 inch slices. Place 1 inch apart on parchment paper lined baking sheets. Bake at 375 for 10-12 minutes or until set. Remove to wire racks to cool completely.

Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths; let stand until set.

NOTES: So they say to "dip" the cookies in the candy coating. Yeeeeaaahh, that didn't work out so well for me. I ended up just smearing it on the top of the cookie like jam or regular frosting and then dumping sprinkles on top. I'll be honest, they were not going to be winning any pretty cookie contests. I tried sprinkling the sprinkles in a circle around the edge to be wreath-like, but that didn't go so well either. Doug finally came along and offered his two cents. We put the lid to the small sprinkles bottle (the pink ones, about the size of a water bottle lid?) in the center of the cookie. For some we frosted them first and then put the sprinkles around the lid. Others, we put the lid on, frosted around it and then sprinkled the frosted part. Either way looked a heck of a lot nicer than what I was doing before.

Like I said before, you could easily convert this to any other theme just by changing the color of the candy melts and sprinkles. Or just use regular frosting and pipe a design on them. You could probably even change the flavor of the extract if you're not a mint fan (strawberry, lemon, orange...). The possibilities are endless!

Serves: 60
Prep Time: 35 min
Total Time: 1 hr 45 min

Recipe from Taste of Home