Double mint chocolate cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Sugar |
| 1 | cup | Unsweetened cocoa |
| 1 | cup | Butter; softenened |
| 1 | cup | Buttermilk; or sour milk |
| 1 | cup | Water |
| 2 | Eggs | |
| 2 | teaspoons | Baking soda |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Vanilla |
| 4 | cups | Flour |
| 4 | cups | Powdered sugar |
| 1 | cup | Butter; softened |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Milk |
| 2 | teaspoons | Vanilla |
| ½ | teaspoon | Mint extract |
| ½ | cup | Crushed pepperming candy |
Directions
COOKIES
FROSTING
Preheat oven to 400. Grease cookie sheets. In large bowl combine all ingredients except flour. Beat until well mixed. Stir in flour until well mixed. Drop rounded teaspoonfuls of dough 2 inches apart onto prepared cookie sheets. Bake 7 to 9 minutes or until top of cookie springs back when touched lightly.
For frosting, combine all ingredients except crushed candy. Beat at medium speed, until light and fluffy, 2-3 minutes. Spread ½ tbsp of frosting on the top of each cookie. Sprinkle with candy CAUTION: Makes about 8 dozen cookies Posted to Bakery-Shoppe Digest V1 #451 by Tami@... (Tami Boyack) on Dec 12, 1997