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.
