Sugar Cookie Frango Mint Temptations

 The Frango Mint.  A holiday stable by Marshall Fields.  Yeah, that's right Macy's, I said what I said.  They will always belong to Marshall Fields.

I made this up using a sugar cookie recipe I found online from Handle the Heat and applied the same method as the Peanut Butter Temptations, but with a Frango mint.   A very wise decision.  

The original sugar cookie recipe was actually one of those giant-sized cookies that makes 16.  If you are going to do that (which I'm definitely gonna try because who doesn't love a giant cookie), roll the dough in sugar, flatten a bit with the bottom of a measuring cup, and bake for 10-12 minutes.

Sugar Cookie Frango Mint Temptations

2 1/4 c. (318 grams) flour

1 t. baking powder

3/4 t. fine sea salt

2 sticks butter (1 cup)

1 1/4 c. sugar

1 egg + 1 egg yolk

1 t. vanilla

1 box Frango Mints 

Combine the dry ingredients in a bowl.

Cream together the butter and sugar for a couple minutes until light and fluffy.  Add the eggs and the vanilla and mix a bit more.

Slowly add the flour mixture and mix some more.

Roll dough into 1-inch balls and place in a mini muffin pans.  

Bake for 11 minutes at 350 degrees.

Take the pans out of the oven and press a mint in each cookie.  Cool a bit and carefully remove the cookie from the pan to continue to cool on a rack.