Join “Jayni’s Kitchen” this week for a repeat of “Baking Cookies for the Holiday Season” with Paula Naughtin.

Naughtin and host Jayni Carey will prepare the following recipes: Mint Brownies, Chocolate Dipped Espresso Cookies and Almond Meringues.

A new show airs at 6:30 p.m. each Tuesday on Sunflower Broadband Channel 6. The show also is broadcast at 9:30 p.m. Tuesday; 9 a.m., 5:30 p.m. and 9 p.m. Wednesday; 9:30 a.m. and 7 p.m. Thursday; 10 a.m. and 7:30 p.m. Friday; 9:30 a.m. Saturday; 10:30 p.m. Sunday; and 10 a.m. and 8:30 p.m. Monday.

Mint Brownies

Brownies:

4 ounces unsweetened chocolate

1 cup butter

4 eggs

2 cups sugar

1 teaspoon vanilla

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 2 layers of aluminum foil, covering the bottom and sides of the pan. Spray with non-stick 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.

Chocolate Dipped Espresso Cookies

1 cup butter (2 sticks)

2/3 cup sugar

1 egg yolk

1 teaspoon vanilla

2 cups all-purpose flour

1/4 teaspoon salt

1/8 cup coarsely crushed espresso beans

Chocolate Coating:

8 ounces semisweet chocolate

2 ounces unsweetened chocolate

In a large mixing bowl, cream the butter and sugar until fluffy. Mix in the egg yolk and vanilla, then flour and salt. Mix until well-combined. Gently stir in the crushed espresso beans.

Place the dough on waxed paper and shape into rolls, approximately 1 1/2 inches in diameter. Chill about 1 hour, or until firm.

Slice the dough into 1/4-inch thick slices. Place the slices on a parchment covered baking sheet and bake in a 350 oven for about 9 minutes, or until the edges are lightly browned. Remove the parchment paper with the cookies on it from the baking sheet and cool completely.

Chocolate Coating: Melt chocolates together in the top of a double boiler over about 1-inch of simmering water. Dip 1/2 of each cookie into chocolate, let cool. Makes 6 to 7 dozen.

Almond Meringues

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.

– Recipes by Paula Naughtin