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Chocolate Mint Cookies

Author/Submitted by:
Servings: 12
Categories: Chocolate / Cookies / Desserts

1 1/2  cups  Mint Chocolate Chips, *
1  cup  Flour, Unbleached
3/4  teaspoon  Baking Powder
1/4  teaspoon  Baking Soda
1/4  teaspoon  Salt
1/4  cup  Butter, Softened
6  tablespoons  Sugar
1/2  teaspoon  Vanilla Extract
1    Egg, Large
1  cup  Mint Chocolate Chips, *
1/4  cup  Vegetable Shortening
3  tablespoons  Corn Syrup
2 1/4  teaspoons  , Water

* 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.

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