mint cookies

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Nov 2, 2006
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We made these on Sunday afternoon as a practice run for a 4H project. They are really good if you like mint. We used peppermint out of my mom's garden, but you could use spearmint too I suppose.

Delicate Mint Thins
l/2 cup butter softened
l/2 cup sugar
l egg yolk
l/2 tsp. vanilla
l-l/2 cup flour
l-l/2 tsp baking powder
l/8 tsp salt
3 Tablespoons milk
l cup fresh mint, finely chopped
l cup semisweet chocolate chips
l Tablespoon shortening
In a small mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in mint. Shape into two 8-in. rolls; wrap each in saran wrap and refrigerate for 2 hours or longer until firm.
Unwrap and cut into l/4 in slices. Place l in. apart on greased baking sheets.
Bake at 350* for 10-12 minutes or ountil edges are golden. Remove to wire racks to cool.
In a microwave-safe bowl, melt the chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate; shake off
excess. Place on waxed paper or saran wrap to harden. Yield about 4 l/2 dozen.
I tried that once and they were awful. Who knows what I did wrong? That happens with alarming frequency.

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