| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Cookies, Chocolate, Desserts | 12 | Servings | |
INGREDIENTS
| 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 | |
| 1 | c | Mint Chocolate Chips; * |
| 1/4 | c | Vegetable Shortening |
| 3 | tb | Corn Syrup |
| 2 1/4 | ts | ;Water |
INSTRUCTIONS
GLAZE * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++++++++++++++ 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“When God saw you – It was love at first sight”