Chocolate Mint Cookies
"I adopted this recipe during the Great Recipe Adoption of Feb 2005. I haven't tried it out yet. But I shall be trying this recipe soon and once I do, I'll update it with my comments. Please feel free to do so and post your comments."
- Ready In:
- 1hr 15mins
- Ingredients:
- 13
- Yields:
-
1 Batch
- Serves:
- 12
ingredients
- 1 1⁄2 cups mint chocolate chips (This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips, divided into 1 cup and 1/2 cu)
- 1⁄4 cup butter, Softened
- 1 cup flour, Unbleached
- 6 tablespoons sugar
- 3⁄4 teaspoon baking powder
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon baking soda
- 1 large egg
- 1⁄4 teaspoon salt
-
GLAZE
- 1 cup mint chocolate chips (This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips, divided into 1 cup and 1/2 cu)
- 3 tablespoons corn syrup
- 1⁄4 cup vegetable shortening
- 2 1⁄4 teaspoons water
directions
-
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.
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RECIPE SUBMITTED BY
Vnut-Beyond Redempt
Singapore
Hey Everyone! Greetings from Sunny Singapore! I'm am so glad to have found this site. It is waaaayyy better than other sites I've been.
I have about 240 cookbooks and my faves are the older cookbooks I got from my mom as I prefer from scratch cooking.
I have created several cookbooks dedicated to the use of eggs. I have come across a number of recipes requests for using up lots of eggs. So there they are.
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The above is a picture of me at my office's Annual Christmas cum costume party. I won first prize with that orange costume! The one with the (fake) Tattoos was taken in Dec 2007 when I again won first prize.
I love spicy food and the many different kinds of chilli dips different foods calls for!!
Love baking, cross stitching, trying my hand now in shoe beading and patchwork and now doing a course on aromatherapy. Oh and am now trying to raise a flower and herb garden but it is not easy as I am a newbie at that too!
In some of my recipes, you will note that there is a letter in brackets at the beginning of the name. This is what it means :
(A) : Aromatherapy/Homeopathic/Less toxic
I'm not crazy about recipes using pre-mix cakes as I am a more from-scratch person. My recipes will have the local name (when applicable) as well as the anglicised name, eg "Au Nee (Sweet Yam Paste).
If I had a month off, I'd be in Texas.
