#3781 - Easy Buttery Mints

(by Shirley McNevich)

1/2 stick softened butter (NO SUBSTITUTES)
1lb. Domino's powdered sugar
1 TBSP milk
1 tsp. vanilla
1/2 tsp. mint extract
3 drops any color food coloring

In a mixer add butter--beat. Slowly add powdered sugar--beat. Add milk, vanilla and mint extract--beat until smooth. Remove bowl from mixer--on a clean surface, knead the dough until the color is even. Roll the dough to desired thickness, then cut out the mints using mini cookie cutters. Cover a cookie sheet with wax paper and place the mints on the wax paper (you can put them really close together but not touching). Refrigerate until cold. Keep refrigerated.

#1278 - Mint Squares

(by Shirley McNevich)

1 3/4 cups flour
1 cup white sugar
1/3 cup Domino's dark brown sugar (packed)
1/2 cup Hershey's cocoa
1 1/2 tsp. baking powder
1/4 tsp. salt
2 1/2 sticks butter (softened)
3 eggs
1/2 tsp. mint extract
1 - 12oz. bag Nestle's semi-sweet chocolate chips
1 - 14oz. Eagle condensed milk (NOT evaporated)

In a bowl add flour, white sugar, brown sugar, cocoa, baking powder and salt--stir. Add 3/4 cup of the softened butter to the flour mixture--mix with your hands or with a pastry blender until it makes crumbs. In a cup add the eggs--beat with a fork. Add beaten eggs and 1/4 tsp. of the mint extract to the crumb mixture--stir with a spoon until mixed. Grease a 9 x 13 cake pan--scoop the batter evenly into the greased cake pan. Bake at 350 degrees for 25 minutes--test with a toothpick for doneness. In a saucepan over low heat add 1/2 cup butter and the whole bag of chocolate chips--stir and melt. Once melted add the whole can of Eagle milk and 1/4 tsp. mint extract--stir until smooth. Remove cake from oven and pour the melted chocolate mixture evenly over the top of the cake. Let the cake cool completely on the counter. Once cooled, cut into squares. Keep squares refrigerated.