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Source: Houston Junior League Cookbook

Chocolate Mint Icebox Cookies
Chocolate and mint all in one cookie. Yum! These have to chill, so they are great for make-ahead. 
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Serves: 30
Prep Time: 10 minutes
Cook Time: 11 to 12 minutes
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1 package (20 ounces) devil's food cake mix
1 egg
3 tablespoons water
1 teaspoon peppermint extract
1 package (6 ounces) semi-sweet chocolate chips
1/2 cup chopped pecans

In the bowl of an electric mixer set on medium-high speed, combine the cake mix, egg, water, and extract. Beat until smooth. Using a rubber spatula or wooden spoon, stir in the chocolate chips and pecans.

Lay 2 sheets of plastic wrap on the work surface. Divide the batter between the two sheets and roll each into a log. Use the plastic as a guide, or form the batter with cool, moist hands or lightly floured hands.

Wrap the logs in the plastic wrap, making sure they are completely covered. Refrigerate for at least 2 hours and up to 2 days.

Preheat the oven to 350 degrees F.

Lightly grease 2 baking sheets.

Unwrap the cookie rolls one at a time. Using a floured serrated knife, cut the cookies into slices about 1/4 inch thick. As you slice them, lay the cookies on the baking sheets.

Bake for 11 to 12 minutes, or until the cookies are firm and a few shades darker. Remove to wire racks to cool completely.

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Old-Fashioned Drop Sugar Cookies
Source: Houston Junior League Cookbook
Read Comments

You'll want to keep this wonderful recipe for sugar cookies that will remind you of cookies your grandmother made. Get out that glass of milk--you're in for a treat!
View the full recipe

Cut-out Sugar Cookies
Source: Houston Junior League Cookbook
Read Comments

A great treat to make for any occasion! We particularly like to cut these into festive shapes and decorate them for the holidays.
View the full recipe


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