Mint Ravioli Cookies

Instructions

1. 1

   Beat butter, shortening, sugar and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Cover and refrigerate about 1 hour or until firm. Heat oven to 400º. Roll half of dough into rectangle, 13 × 9 inches, on lightly floured surface. Place mints on dough, forming 6 uniform rows of 6. Roll remaining dough into rectangle, 13 × 9 inches, on floured waxed paper. Place over mint-covered dough. Cut dough between mints with pastry wheel or knife; press edges of each "ravioli" with fork to seal. Place 2 inches apart on ungreased cookie sheet. Bake 7 to 9 minutes or until light brown. Remove from cookie sheet to wire rack. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional Page 150 analysis programs and different nutrient databases, variations in results are expected. Description: "These cookies look like Italian ravioli. The "pasta" is made from a sugar cookie dough and the filling from after-dinner mints." "© General Mills, Inc. 1998." "36 Cookies" "1:00" Protein; 15g Carbohydrate; 5mg Cholesterol; 63mg Sodium 1/2 Other Carbohydrates Create a totally different taste sensation by replacing the chocolate mint candies with chocolate-orange or chocolate-cherry candies to create Orange Ravioli or Cherry Ravioli Cookies.