Meltaway Cookies

Meltaways

2 sticks butter, softened         ¾ cup cornstarch

1/3 cup pwd sugar                  1 cup flour

Mix together and drop by the teaspoons onto an ungreased cookie sheet. (Note from mom--I dip bottom of glass in powdered sugar to flatten slightly.) Make sure they are small.  Bake 10 minutes at 350.  Frost when almost cool. 

Frosting:

1 cup pwd sugar

3 oz pkg cream cheese

1 tsp vanilla

food coloring (optional)

Soften cream cheese and mix with other ingredients.  Add any color of food coloring desired.  Let frosted cookies set before storing.

(Note from Kimberly Beifuss) A few tips (since I have made this dozens of times)...it is worth the effort, but is time consuming...the last item about cooling...its important to let it cool 10 minutes before putting it on the wire rack.. and the time for cooling on the wire rack-I'd say at least 30 minutes, if not closer to an hour or longer (i personally think the longer they cool, the better they are...I personally think sometimes the second day they are even better) Enjoy!!

Mint Brownie

Brownie Base

1

box (1 lb 2.4 oz) Betty Crocker® Original Supreme Premium brownie mix (I just used a regular fudge mix, and it tasted great!)

Water, vegetable oil and egg called for on brownie mix box

Filling

2 1/2

cups powdered sugar

3

tablespoons butter or margarine, softened

3

tablespoons whipping cream

2

oz cream cheese, softened (from 3 oz package)

1/8

to 1/4 teaspoon mint extract

2

drops green food color

Topping

1/3

cup whipping cream

1 1/3

cups (8 oz) semisweet chocolate chips

1/3

cup butter (do not use margarine)

Chocolate Mint Brownies

Indulge in a classic bar with three delicious layers - fudgy brownies, minty filling and chocolate glaze.

• E-mail
• Add to Grocery List

67K Pinterest

317 Reviews

• Prep Time 35 min
• Total Time 5 hr 30 min
• Servings 20

Ids

Directions

• 1 Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make and bake brownie mix as directed on box. Cool completely, about 1 1/2 hours.
• 2 In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour or until set.
• 3 Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm.
• 4 Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 5 rows by 4 rows. Store covered in refrigerator.