Sugarplums and Santa Clause and Grandma’s Crème de Menthe cookies. Grandma’s favorite, then momma’s favorite, and now mine. A vague recipe written on a yellow note card, but just enough detail to make it just right. For all the holidays I can remember, these cookies were in the mix. Every year, we’d spend a whole day baking at her house. With the desserts we made, she’d put together Christmas cookie platters and tins to give to family and friends. Tucked away amongst the sugar cookies and Russian teacakes were these — quintessential Christmas mint, and creamy, creamy chocolate. The softest brownies I ever did taste (and made with margarine and chocolate syrup, nonetheless). I don’t know where this recipe originally came from, but these cookies remind me of home and family, and I think you’ll enjoy them too.
Crème de Menthe Bars
½ cup margarine
1 cup granulated sugar
1 cup flour
½ teaspoon salt
1 teaspoon vanilla
2 cups chocolate syrup
½ cup margarine
2 cups confectioner’s sugar
2 Tablespoons crème de menthe liqueur
¾ cup semi-sweet chocolate chips
6 Tablespoons margarine
- First layer. Preheat oven to 350 degrees Fahrenheit. Combine margarine, granulated sugar, and eggs in a mixing bowl. Then, add flour, salt, vanilla, and chocolate syrup and mix until combined. Put in an ungreased baking tray, and bake at 350 degrees Fahrenheit for 30 minutes. Cool well.
- Second layer. Combine margarine, confectioner’s sugar, and crème de menthe in a mixing bowl. Spread second layer on top of first layer.
- Third layer. Melt together chocolate chips and margarine, then top it over the second layer.