1994 2nd Place: Surprise Packages Recipe
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Ingredients : 1994 2nd Place: Surprise Packages Recipe
1 cup Unsalted butter, softened
2 1/4 cups All-purpose flour
1/3 cup Confectioners'sugar, sifted
1 tsp Pure vanilla extract
1 tsp Water
36 thin layered chocolate
Mint wafers, (or other
Flavor miniature
Chocolates), unwrapped
ICING
Confectioners' sugar
Milk
Food color, colored
Sprinkles as desired
Preparation time: 2 hours Cooking time: 15 to 20 minutes
1. Heat oven to 325 degrees. Have ready ungreased baking sheets. 2.
Beat butter in large bowl of electric mixer until light and fluffy. Beat
in half of the flour, the sugar, vanilla and water until thoroughly
combined. Beat in the remaining flour. 3. Use a scant 1 tablespoon of
dough and press it flat and thin with your hands. Put a chocolate mint
wafer in the center and fold the dough over to completely cover each
chocolate and to form a neat, rectangular package. Pinch the edges to
seal. Place 1 inch apart on ungreased baking sheets. 4. Bake until
bottoms are lightly browned, 15 to 20 minutes. Cool a few minutes on the
baking sheets and then cool completely on wire racks. 5. For icing, mix
confectioners' sugar and milk to make a thin icing; color icing as
desired. Use a small spatula to ice cookies. Decorate as desired so
cookies resemble Christmas packages.
For variety, second-place winner Carol Feezell of Skokie, Illinois uses
several kinds of miniature candies in her pretty cookies. She suggests
filling the cookies with chocolate mint wafers, such as Andes, or
Hershey's Miniatures. We also enjoyed Lindt's orange chocolate thins when
we made the cookies in the Tribune test kitchen. from the Chicago Tribune
seventh annual Food Guide Holiday Cookie Contest December 8, 1994
Converted by MC_Buster.
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