3 Ingredient Meltaway Cookies
These unique meltaway cookies are a version of sequilhos (Brazilian cornstarch cookies). They don't contain any flour or eggs. They are sweet, crunchy and melt in your mouth as you eat them. Full recipe can be found at:
Eggnog Meltaway Cookies | Food Network
With the flavors of rum, bourbon and nutmeg, these mimic the holiday drink.
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Eggnog Meltaway Cookies | Food Network
3-INGREDIENT CONDENSED MILK MELTAWAY COOKIES (Egg-Free, Gluten-Free) | Easy Recipe | Baking Cherry
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These soft and buttery cookies will just melt in your mouth. Simply delicious!
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Mint Meltaway Recipe
Mint meltaways are elegant chocolate-dipped candies with a delicious chocolate mint filling. When refrigerated, the centers have a firm, fudgy texture, and when served at room temperature they are softer, almost like a chocolate mousse.
Note that this recipe does call for an uncooked egg, so if raw eggs are a concern, be sure to use a pasteurized egg. You can also use an equivalent amount of pasteurized eggs from a carton. Recipe variation without egg can be found here:
Ingredients :
12 ounces semi-sweet chocolate
16 ounces butter (softened to room temperature)
1 1/3 cup powdered sugar (sifted)
1 egg (room temperature)
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1/4 teaspoon salt
1 pound chocolate candy coating (for dipping)
Method :
Put the semi-sweet chocolate a in a medium bowl, and melt over boiling water in a small saucepan over the stove , and let it melt slowly
Put aside the chocolate to cool down . Meantime Place the softened butter and the powdered sugar in a bowl of a large stand mixer. Mix them together on low speed until combined, then raise the speed to medium-high and beat them together for one minute, until light and fluffy. Alternately, you can use a hand mixer and beat them together in a large bowl.
Scrape down the sides and bottom of the bowl with a rubber spatula, then add the egg, vanilla extract , peppermint extract, and salt. Beat the mixture again for an additional 1 minute on medium speed, then scrape down the bowl once more. Add the lukewarm melted chocolate and mix everything together on low speed until well-incorporated. Scrape the candy into the prepared chocolate moulds and smooth it into an even layer with a spatula.
Refrigerate the pan to set the chocolate candy, for about 2 hours.
Prepare the Candy coating simply by melting same way as the semi sweet chocolate over the stove inside a bowl inside a pan, if the chocolate is too thick add vegetable shortening - I used sunflower oil 1 tsp, then after melted add 1 tsp peppermint extract and 1 tsp green food coloring .
Once set and firm, remove the candy from the molds, use dipping tools or a fork to dip each chocolate square in the melted coating. If desired, drizzle the dipped candies with extra coating on top for decoration.
Let the coating set at room temperature or in the refrigerator for 15 minutes before serving.
Notes :
Because of the egg content, these mint meltaways should always be stored in the refrigerator. When eaten cold they have a firm texture, but if they are allowed to come to room temperature the filling has a soft texture similar to chocolate mousse or frosting.
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