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mint cookies
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<blockquote data-quote="iowahawkeyes" data-source="post: 678610" data-attributes="member: 5124"><p>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. </p><p></p><p>Delicate Mint Thins</p><p>l/2 cup butter softened</p><p>l/2 cup sugar</p><p>l egg yolk</p><p>l/2 tsp. vanilla</p><p>l-l/2 cup flour</p><p>l-l/2 tsp baking powder</p><p>l/8 tsp salt</p><p>3 Tablespoons milk</p><p>l cup fresh mint, finely chopped</p><p>l cup semisweet chocolate chips</p><p>l Tablespoon shortening</p><p> 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.</p><p> Unwrap and cut into l/4 in slices. Place l in. apart on greased baking sheets. </p><p>Bake at 350* for 10-12 minutes or ountil edges are golden. Remove to wire racks to cool.</p><p>In a microwave-safe bowl, melt the chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate; shake off</p><p>excess. Place on waxed paper or saran wrap to harden. Yield about 4 l/2 dozen.</p></blockquote><p></p>
[QUOTE="iowahawkeyes, post: 678610, member: 5124"] 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. [/QUOTE]
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