| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Choco1 | 36 | servings | |
INGREDIENTS
| 1/2 | c | Butter; unsalted |
| 1 | c | Granulated sugar |
| 1 | lg | Egg; beaten |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Mint extract |
| 1/2 | ts | Mint extract |
| 1/2 | c | Flour; unbleached |
| 1/4 | ts | Salt |
| 1/2 | ts | Baking powder; double-acting |
| 2 | oz | Chocolate; unsweetened |
| Non-paralleils; multi-colored | ||
| 2 | ts | Water |
INSTRUCTIONS
Beat butter until soft; gradually add sugar and blend until creamy. Mix in beaten egg and extracts. DON'T USE A FOOD PROCESSOR!!! Stir salt and baking powder into flour; stir into butter/sugar mixture. Melt chocolate in water over a double-boiler; add to dough. Form into a long roll approximately 2" - 3" wide. Wrap dough with plastic wrap and chill overnight. Slice dough 1/4" thick and place on greased cookie sheet. Sprinkle with non-paralleils and press in slightly with back of spoon. Bake in 400 degree oven for 8 - 10 minutes. Cool cookies on rack. Vicki's notes: * Can substitute 3 oz. semi-sweet chips for the chocolate. * These cookies came about when my husband asked me to make chocolate-mint cookies for Christmas. (They are based on the refrigerator cookies in "Joy of Cooking," with my own variations.) Although disappointed because he really wanted Girl Scout cookies (!), everybody else likes them and I've had several requests for the recipe. (Actually, my husband usually asks for chocolate chip cookies, no matter what time of year...) Recipe by: Jason McDonald <jmcdonald@voyageur.ca> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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