Join “Jayni’s Kitchen” this week for “Holiday Cookies.”

Host Jayni Carey and Paula Naughtin, an employee in Kansas University’s School of Education, will prepare treats for the holidays, including the recipes below.

A new show debuts at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6 and repeats at 8:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Mint Brownies

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Brownies:

4 ounces unsweetened chocolate

1 cup butter

4 eggs

2 cups sugar

1 teaspoon vanilla

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1 cup all-purpose flour

Mint Filling:

3 cups powdered sugar

6 tablespoons butter, softened

2 teaspoons mint extract

5 tablespoons whipping cream or half and half

Chocolate Topping:

6 ounces unsweetened chocolate

6 tablespoons butter

Brownies: Melt 4 ounces unsweetened chocolate and 1 cup butter together in bowl in the microwave.

In a large mixing bowl, add the eggs, sugar and vanilla and beat until light. Stir in the chocolate and butter mixture. Add the flour and mix until well blended.

Line a 13-by-9-inch baking pan with two layers of aluminum foil, covering the bottom and sides of the pan. Spray with nonstick cooking spray. Pour in the batter and spread evenly in the pan. Bake the brownies in a 350 degree oven for 25 minutes, or until sides pull away from pan. Place the baking pan on a rack and cool completely.

Mint Filling: In a large mixing bowl, combine the powdered sugar and butter. Add the mint extract and cream. Beat together until the mixture is frosting consistency. Add extra cream a tablespoon at a time if need. Spread the mixture over the brownies. Refrigerate until the filling is firm.

Chocolate Topping: Melt 6 ounces unsweetened chocolate and 6 tablespoons of butter together in a bowl in the microwave. Pour the mixture over the mint filling. Refrigerate the brownies until cool.

Carefully lift the brownies out of the pan by the foil edges and cut them into 1-inch squares. Package them in groups of four or six using plastic wrap and labels suggesting they be refrigerated. (The top layer melts easily.)

Makes about 32 mint brownies.

Almond Meringues

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6 egg whites

1 cup sugar (superfine is best)

pinch of cream of tartar

1/2 to 1 teaspoon almond extract

1 1/2 to 2 cups chopped almonds

8 ounces semisweet chocolate

The mixing bowl and beaters must be very clean. Wash them in hot water and soap, then rinse with vinegar and water. Dry completely.

Add egg whites to the mixing bowl. They will increase in volume when beaten if they are at room temperature. To warm them up quickly, put the bowl of egg whites in a pan of hot water for a few minutes.

Beat the egg whites at medium speed until they begin to froth. Add cream of tartar, increase speed and beat until stiff peaks form. Add the sugar gradually to the beaten egg whites. If needed, continue beating until the egg whites are stiff. Add almond extract and blend in carefully at low speed. Fold in the chopped almonds.

Spoon meringue into a pastry bag. Squeeze “kiss” shaped dollops (about 1 inch in diameter) on to parchment covered baking sheets. Bake meringues in a 200 to 225 degree oven until dry, 1 hour or more, depending on the humidity. Do not let them brown. Meringues can be left in a turned off oven for several hours, if desired.

Melt semisweet chocolate in the top of a double boiler over about 1 inch of simmering water. Drizzle melted chocolate onto cooled meringues with fork. Let chocolate harden before packaging. Makes about 8 dozen.