Subj : Re: Atk 1
To : Dave Drum
From : Sean Dennis
Date : Tue Jul 12 2022 12:02:00
-=> Dave Drum wrote to Sean Dennis <=-
DD> Is prissy old "Bow Tie Bob" still the host? I've not watched for some
DD> time as his simperimg nit-picky presentations were a big reminder to
DD> me that the TeeVee remote has both a "Channel up" and a "Channel down"
DD> button. Bv)=
Christopher Kimball was fired from his own company several years ago
for that very reason (surprise, surprise) and now runs Milk Street
Kitchen. His two female lead cooks, Bridget Lancaster and Julia
Collins-Davidson now cohost both "America's Test Kitchen" and "Cook's
Country".
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chocolate Mint Cookies
Categories: Cookies, Chocolate, Mint
Yield: 12 Servings
1 1/2 c Mint chocolate chips; *
3/4 t Baking powder
1/4 t Salt
6 T Sugar
1 ea Egg; large
1 c Mint chocolate chips; *
3 T Corn syrup
1 c Flour; unbleached
1/4 t Baking soda
1/4 c Butter, softened
1/2 t Vanilla extract
MMMMM---------------------------GLAZE--------------------------------
1/4 c Vegetable shortening
2 1/4 t Water
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate
chips; divided into 1 cup and 1/2 cup.
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
+++ COOKIES: Melt over hot (not boiling) water, 1/2 cup mint
chocolate chips; stir until smooth. Set aside. In a small bowl,
combine the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine butter, sugar and vanilla extract; beat
until creamy. Beat in egg; blend in melted chips. Gradually beat in
the flour mixture. Shape dough into a ball and wrap in waxed paper.
Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly
floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch
cookie cutter. Reroll remaining dough and cut out cookies again.
Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10
minutes. Cool completely on wire racks.
GLAZE: Combine over hot (not boiling) water the remaining mint
chocolate chips, vegetable shortening, corn syrup, and water; stir
until morsels are melted and mixture is smooth. Remove from heat but
keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake
off any excess glaze. Place cookies on waxed paper line cookie
sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated
until ready to use.
MMMMM
-- Sean
... Alan's Second Law: never eat anything bigger than your head.
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