Please read entire recipe before starting.
Cookies:
1 c. sugar
1 c. unsalted butter at room temperature
1 egg
1 Tbsp. milk (or juice)
1/2 tsp. peppermint extract
3 one-ounce squares of semi-sweet chocolate, melted and cooled
2 1/2 c. all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
Beat butter and sugar at medium speed until very creamy.
Add remaining ingredients at low speed.
Divide dough into four parts. Shape as logs. Wrap tightly in waxed paper or plastic wrap.
Refrigerate (or freeze) dough 2 hours or overnight.
Preheat oven to 350 degrees for 15 minutes.
Line cookie sheet with parchment paper. Slice logs about 1/8" thick. Place about 1" apart on cookie sheets.
Bake for 10 to 12 minutes, until set.
Cool 1 minute and remove from cooking sheets onto cooling racks. Cool completely.
To dip cookies:
20 ounces green mint flavored coating wafers
11 ounces semi-sweet or dark sweet chocolate
1 tablespoon shortening
Melt green candy over hot, not boiling, water.
Dip half a cookie into the green chocolate. Lightly shake off excess. Place on wax paper lined cookie sheets. Allow candy to harden completely.
Melt semi-sweet or dark chocolate. Stir in shortening. Stir smooth.
Dip half of the cookie into the chocolate, overlapping half of the green. Shake off excess coating. Place on wax paper lined cookie sheets to set chocolate completely.
Store cookies in single layers covered with sheets of waxed paper.
Yield: about 7 dozen cookies
Notes:
- I do not add peppermint extract. I add vanilla extract instead. The candy wafers give the cookies a nice mint flavor.
- If chocolate becomes too thick, place back over a low flame over hot water to liquefy again.
- The dough may be frozen for up to 3 months. The finished cookies freeze well also.
- I make smaller cookies that the original recipe, therefore I get more cookies.
- For many more really good cookie recipies log onto the baking section at www.landolakes.com.
