The original recipe is a Paula Deen Recipe. I was out of town on our "Girls Shopping Trip" and Troy was watching the Food Network (like our TV ever leaves that channel! LOL) and he called me up and said he just watched Paula Deen make this delicious looking cookie and he was going to go get the stuff and make them! LOL
Cook Time:10 min
Yield: 20 cookies
18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies
Preheat oven to 375 degrees F.
Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.
Now for the "change-ups" that we did to this recipe.
First off this cookie spreads out pretty big and you end up with a big lump in the middle of a flatten cookie. I used my muffin pans and sprayed them really good with cooking spray and made the cookies in there. They came out perfectly round and a little thicker. I really liked this method and will do it again this year.
Also, I try a little "spin" on this and instead of the mint patties I smooshed a mini Mounds bar in the center. OH YUM!!
This is one of those "Get creative" kind of cookies. The "center" has many possibilities!!
For more great recipes, check out these blogs!
Tempt My Tummy Tuesday at Blessed with Grace
Tuesdays at the Table at All The Small Stuff
Tasty Tuesday at Balancing Beauty and Bedlam
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