Title: Chocolate Mint Cookies
Categories: Cookie Candy Chocolate
Yield: 12 Servings
| 1 1/2 | c | Mint Chocolate Chips; * |
| 1 | c | Flour; Unbleached |
| 3/4 | ts | Baking Powder |
| 1/4 | ts | Baking Soda |
| 1/4 | ts | Salt |
| 1/4 | c | Butter; Softened |
| 6 | tb | Sugar |
| 1/2 | ts | Vanilla Extract |
| 1 | | Egg; Large |
| GLAZE |
| 1 | c | Mint Chocolate Chips; * |
| 1/4 | c | Vegetable Shortening |
| 3 | tb | Corn Syrup |
| 2 1/4 | ts | ;Water |
* This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips;
divided into 1 cup and 1/2 cup.
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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.