This was the cookie of all cookies for me at Christmas when I was just a lad. Then all of the sudden, Ebenezer apparently quit making the mints and I have not had one of Mom’s Rockwood Starlight Mint Surprise Cookies since. What made the Rockwood mint so special? It had a vibrant mint taste and it was coated with dark chocolate. When you wrapped Mom’s dough around those cookies and bake them, you were treated to a multitude of flavors.
Since you can no longer buy the Rockwood chocolate mint, you can try any chocolate mint you like. The one that has worked best for me is Ghirardelli mint. This comes in a scored bar and can be broken into squares. Just wrap some dough around the mint and bake a pan full. Here are the instructions followed by an Internet posting about the history of the Rockwood family.
Mom’s Starlight Mint Surprise Cookies
Preheat the oven to 375 degrees
Sift and set aside:
- 3 cups sifted flour
- 1 tsp soda
- ½ teaspoon salt
In a large mixing bowl use your mixer to cream:
- 1 cup shortening (with at least half being butter)
Then mix sugars together and add gradually to the shortening:
- 1 cup sugar
- ½ cup brown sugar (firmly packed)
Mix the shortening and sugars thoroughly.
Now add in:
- 2 eggs, unbeaten
- 1 Tablespoon water
- 1 tsp vanilla
- Now beat well into the mix of shortening and sugars
Beat well well into the mix of shortening and sugars.
Now gradually blend in the dry ingredients and mix thoroughly.
Cover, and chill the dough at least 2 hours.
Then enclose each chocolate wafer in about 1 Tablespoon of chilled dough.
Place the cookies on a greased baking sheet about 2” apart.
Top each cookie with a black walnut half.
Bake the cookies at 375 degrees for 10-12 minutes