Snow-Topped Chocolate Mint Cookies

Our family volunteered for several summers, taking in Japanese students from a student exchange program. Our older daughters were taking Japanese language classes at college during this time.

This is a family favorite cookie recipe from 2008 translated from Japanese.

Kris Krinkles (or Snow-Topped Chocolate Mint Cookies)
2 C. mint semi sweet chocolate chips, divided
6 tablespoons butter, softened
1 C. sugar
2 eggs
1 ½ C. flour
1 ½ teaspoons baking powder
Âź teaspoon salt
confectioner’s sugar

  1. In microwave, melt 1 c. chocolate chips: set aside to cool.
  2. In mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in melted chocolate chips and vanilla. Add flour, baking powder and salt. Stir remaining chocolate chips. Cover and refrigerate 2 hours.
  3. Roll into 1-inch balls, then roll in confectioners sugar. Place 2 inches apart on non-stick cookie sheet. Bake 350 degrees for 10-12 min. or until edges are set.

Cool for 10 min. before moving.
Snow-Topped Chocolate Mint Cookies

Lemon Cupcakes


This recipe started out life in the book English Tea and Cakes. The name was Sticky Lemon Cake.

I doubled the recipe and used store bought lemon frosting. We loved! loved! them!

Here is my doubled recipe for

Lemon Cupcakes

2 sticks butter (1 cup) softened
1 C bakers sugar (super fine)
2 large eggs
generous 1 ½   C self-rising flour (I used all-purpose)
Grated rind and juice from 1/2  lemon  *I added a capful of lemon extract in addition because the flavor of the batter was very mild*

Pre heat oven to 350 degrees. Prepare muffin tin with cupcake liners.

Cream together butter and sugar until light and fluffy. Add eggs, one at a time. Beat well after each one. Add grated lemon juice  and rind (extract too if using) and flour. Mix well. Fill cupcake liners 1/2 to 3/4 full. Bake for 15 -20 min. or until skewer come out clean. When cool, frost. My double batch made 17 cupcakes.









































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