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45 minutes
1 hour 45 minutes
- 1 cup sugar
- 1/2 cup butter or margarine, softened
- 1/2 cup shortening
- 1 egg
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 dozen foil-wrapped rectangular chocolate mints, unwrapped
- Decorating icings (any color from 4.25-ounce tubes), if desired
- In a large bowl, use an electric mixer on medium speed to beat together sugar, butter, shortening, and egg until creamy. Add flour, baking powder, and salt, and mix until fully combined. Cover the bowl and refrigerate the dough for about 1 hour, or until it becomes firm.
- Preheat the oven to 400°F. Roll out half of the dough into a 13x9-inch rectangle on a lightly floured surface. Arrange the mints in 6 rows of 6 on the dough. Roll out the remaining dough into another 13x9-inch rectangle on floured waxed paper. Place it over the mint-covered dough. Use a pastry wheel or knife to cut the dough between the mints, then seal the edges of each "package" with your fingers or a fork. Place the packages 2 inches apart on an ungreased cookie sheet.
- Bake for 7 to 9 minutes until golden brown. Transfer to a wire rack to cool completely. Decorate each cookie with icing to create a ribbon and bow design on top.
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