1/2 c Butter, unsalted
1 c Sugar, granulated
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
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…)
From
Yields
3 Dozen
