Grasshopper Cookies

Creamy mint frosting and chocolate ganache

on a cookie

that is so light you don't need to chew.  These cookies

literally melt in your mouth.

I wanted to try something new from all of my Pinterest

recipes 

for a luncheon I was going to 

and so I was perusing my board 

on Pinterest called 

Killer Cookies.

The beautiful chocolate and mint caught my eye and 

I had all of the ingredients.  

These elegant and luscious cookies  by

Six Sisters 

start with a chocolate cake mix.  I love Betty Crocker's

Triple Chocolate Fudge Cake Mix.  

They are then topped with

a creamy mint frosting and topped with the chocolate ganache.

Mint brownies have always been one of my favorites but

these are even better.

Grasshopper Cookies Recipe

(slightly altered from Six Sisters recipe)

1 chocolate cake mix (I used Betty Crocker's 

Triple Chocolate Fudge)

1/2 C. almost melted butter (they used oil)

2 eggs

Heat oven to 350 and line pans with parchment paper.

Lightly spray parchment paper with Pam (they stuck a little

without Pam.)

Mix the above in your mixer until well blended.  If your butter was warm

let the dough cool a minute until you can make balls out of it.

Make about 18 golf ball sized balls and flatten slightly

on pan.  Bake for 7-8 minutes, just until they look dry.

Let them cool on the pans.  The cookies are so soft and delicate

that I popped them in the fridge to firm them up before frosting 

them.

Mint Frosting Recipe

1/2 C. soft butter

2 C. powdered sugar

2 T. water (they used milk - I like water

when working with mint flavoring)

1/2 tsp. Lorann oil, creme de menthe

or 5-6 drops peppermint oil

(They used peppermint extract.  I like the smoothness

of the creme de menthe oil if you can find it.  I think

it has a softer peppermint flavor.)

2-3 drops green food coloring

Whip the above in your mixer.  Add a little more water if the

frosting is too stiff.  You want a soft frosting so you don't tear

your delicate cookies.  If your frosting is too soft, add a little

more powdered sugar.

When the cookies are cool, frost each cookie.  I placed them

back in the fridge again

so that it would be easier to spread the chocolate

ganache.

Chocolate Ganache

1 1/8 C. semisweet chocolate chips

3/8 C. butter

Place the above in a microwave safe bowl and heat

at 30 second intervals, stirring in between so that

the chocolate doesn't scorch.  Let the ganache cool 

about 10 minutes after it is all melted so it doesn't melt

the frosting as you spoon it on.

Spoon it on and swirl it with the back of your spoon.

I popped them in the fridge one more time.

(I halved their ganache recipe and still had quite a bit

left.  I guess I will have to make another batch.)

After the lunch I asked my daughter if she wanted to take home

the leftover cookies to her children.

She said, "What leftovers, they are all gone!"

Definitely a keeper.

Thank you Six Sisters.  Visit their blog.  They have such

delicious looking recipes.

Posting with

Foodie Fridays

On The Menu Monday