Chocolate mint cookies
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Mint Chocolate Chips; * |
| 1 | cup | Flour; Unbleached |
| ¾ | teaspoon | Baking Powder |
| ¼ | teaspoon | Baking Soda |
| ¼ | teaspoon | Salt |
| 1 | cup | Mint Chocolate Chips; * |
| ¼ | cup | Vegetable Shortening |
| ¼ | cup | Butter; Softened |
| 6 | tablespoons | Sugar |
| ½ | teaspoon | Vanilla Extract |
| 1 | each | Egg; Large |
| 3 | tablespoons | Corn Syrup |
| 2¼ | teaspoon | ;Water |
Directions
GLAZE
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and ½ cup. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++ COOKIES: Melt over hot (not boiling) water, ½ 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 ½ 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.