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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 36 |
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I enjoy nibbling on these cookies with a cup of tea or coffee for a midday treat. For even more mint flavor, use mint chocolate chips instead of semisweet. Ingredients:
1 cup butter, softened |
3/4 cup sugar |
1 egg |
1/4 teaspoon peppermint extract |
2-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1 cup (6 ounces) semisweet chocolate chips |
4 teaspoons shortening |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg extract. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerated for 3 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
3. In a microwave, melt chocolate and shortening; stir until smooth. Spread or drizzle cooled cookies. Yield: about 6 dozen.
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