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.

Related recipes