Chocolate Mint Cookies

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Chocolate Mint Cookies
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
20
For the dough
250 grams
150 grams
finely ground Hazelnuts
3
1 pinch
1 teaspoon
100 grams
220 grams
For decorating
Pastry flour (for kneading)
150 grams
thin chocolate mints such as After Eight (or Andes Mints)
3 tablespoons

Preparation steps

1.

For the dough: Knead together dough ingredients. Shape into a ball, wrap in plastic wrap and chill for about 30 minutes.

Preheat the oven to 180°C (approximately 350°F).

Thinly roll out dough on a floured surface. Use a crimped cookie cutter to cut out about 5 cm (approximately 2 inches) wide disks. Place half of the disks on a baking sheet lined with parchment paper. Cut the centers out of the remaining disks with a smaller cookie cutter. Place these on another baking sheet lined with parchment paper.

2.

Knead remaining dough, roll out, and create more cookies until all dough is used. 

Bake cookies for 10-12 minutes, remove and let cool.

For decorating: Melt mints over a hot water bath. Stir until smooth and brush over whole cookies. Top each with a cookie ring and let dry. Dust with powdered sugar and serve.