Saturday, February 12, 2011

Delicate Mint Thins

Hey again!  I managed to steal some time away from work to try and post a handful more recipes that were meant to go up for the Christmas season.  As you can gather, time's been against me and it's mid February and I'm trying to post these babies.  Oh well, better late then never right?  For my team at work I decided I would do as I did last year and make them each a box of assorted cookies for the holidays.  Two recipes, of which I already posted.  This batch, I think, are my best ones yet.  Of course, I only did this once before haha.  The recipe for today are these Mint Thins.  These are great for the Christmas season because they use fresh (not dried) mint.  Last year I made a couple of cookies in which I used mint extract.  But after trying these, I don't think I will go that route again.  These just taste so much more natural and refreshing then any extract.  Let me know what you think about this unique cookie!


1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 tsp vanilla extract
1 1/2 cup all purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
3 tbps milk
1 cup FRESH mint, finely chopped
1 2/3 cup semisweet chocolate chips
1 tbsp shortening


In a large bowl, cream together the butter and sugar.  Beat in the egg yolk and vanilla.  Combine the dry ingredients; add to creamed mixture altenately with milk, mixing well after each addition.

Stir in the fresh mint.  Shape into 8 inch rolls.  Wrap each in plastic wrap.  Chill for at least two hours or until firm.

Unwrap and cut into 1/4 inch slices.

Place 1 inch apart on greased baking sheets.

Bake at 350 for 8-12 minutes or until the edges are golden brown.  Remove and gently place onto wire racks to cool.  In a microwave or double boiler, melt your chocolate chips and shortening; stir until smooth.  Dip each cookie halfway and allow any excess to drip off.  Place each cookie on wax paper to set.

There you go!  Fresh mint thins (almost) ready to eat!

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