Long Scarf & My Favorite Christmas Cookie Recipe

This plaid flannel is by Marcus Fabrics, and I love how it has tiny chevrons mixed in it! Long scarves seem to be in this season, but I just wanted a simple design to showcase this fabric. I purchased one yard of the flannel, and another yard of a heather grey flannel to pair it with. After sewing it together (mine is 13” wide and 72” long), I cut and pulled threads from each end to make the fringe, which I tied into knots to keep it from tangling. I'm pretty sure I spent more time pulling the threads than I did sewing it! 

But what I really wanted to do in today’s post is share a recipe has been in my family for over thirty years, since Christmas is coming and this is my all-time favorite Christmas cookie! Not only do I remember making it with my mom as I was growing up, but I specifically remember her bringing two of them to me on a plate one Sunday as a surprise while I was coloring in my bedroom at about three years old. The original copy of the recipe is one she cut out of a magazine, and while I still have it, it doesn’t have any publication information on it (if anyone out there knows where it’s from, drop a comment below!). I now make it with honey instead of corn syrup, but otherwise the recipe hasn’t been changed. Hint: when you roll the balls, they will seem really small. It’s okey - the mint flavor is more balanced that way. 

Chocolate Mint-Filled Cookies 

Note: dough will need to chill for 1-2 hours 

• 1 cup semisweet chocolate chips
• 2 cups all-purpose flour 
• 2/3 cup butter, softened
• 1/4 cup raw honey
• 2tsp baking soda 
• 1/4 tsp salt
• 1 egg 
• 1/2 cup sugar
• 48 chocolate covered thin mints
• 1/3 cup sugar 

Melt the chocolate chips in a bowl in the microwave at 50% power, stirring every 30 seconds until melted and smooth. Allow to cool slightly. 

With a mixer, beat melted chocolate, flour, butter, honey, baking soda, salt, 1/2 cup sugar and egg until well blended. Divide dough in half, and wrap each half in waxed paper (it’s slightly easier if you shape the dough into a rectangle or square). Place in freezer for 40 minutes, OR refrigerate for two hours (dough can be refrigerated for up to two days, or frozen for up to a month. If frozen for more than 40 minutes, allow dough to defrost in refrigerator before using). 

When ready to make, preheat oven to 350F. Line two baking sheets with parchment paper. Place the remaining 1/3 cup sugar in a small bowl. Unwrap one of the chilled doughs and cut into 48 pieces. Roll each one into a ball, and roll the ball in the sugar. Place on a prepared sheets and bake for 9-12 minutes. Allow them to cool for a minute or two before flipping half the cookies from the sheet over. Place a mint on each flipped cookie. After another minute, top with an unflipped cookie. Do not press down too much or they will overflow as they cool! Continue until all remaining dough is used. Store in a sealed container for three days, or freeze for two months. 

Hope you enjoy!