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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. 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 |
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:
1. COOKIES:.
2. Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth.
3. Set aside.
4. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
5. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy.
6. Beat in egg; blend in melted chips.
7. Gradually beat in the flour mixture.
8. Shape dough into a ball and wrap in waxed paper.
9. Chill about 1 hour.
10. Preheat oven to 350 degrees F.
11. On a lightly floured board, roll dough to 1/16-inch thickness.
12. Cut with a 2-inch cookie cutter.
13. Reroll remaining dough and cut out cookies again.
14. Place on ungreased cookie sheets.
15. Bake at 350 degrees F.
16. for 8 to 10 minutes.
17. Cool completely on wire racks.
18. GLAZE:.
19. 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.
20. Remove from heat but keep mixture over hot water.
21. Dip 1/2 of each cookie into glaze; shake off any excess glaze.
22. Place cookies on waxed paper line cookie sheets.
23. Chill until glaze sets (about 10 minutes).
24. Keep refrigerated until ready to use.
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