Fresh From The Garden Mint Cookies

Reasons why it's a good day to bake cookies:

• 
  
  I haven't baked any since last Christmas.
• 
  
  My sweet tooth is calling.
• 
  
  The mint is going gangbusters in the herb garden.

What's that? 

You've never put fresh mint in cookies?

Well, I hadn't either until I tried these a few years ago.  Now I make them at least once each summer.

I find chocolate and mint to be a tasty and refreshing combination.

See how pretty the little flecks of fresh mint look in the dough.

After they are baked you dip them halfway into melted chocolate.  I thought this picture looks like it could be their school picture.  If I knew how to draw faces in photo editing, I would have.  Some could be smiling, others could frown, a few would have glasses and at least one would have their eyes closed.  Good thing I don't possess this skill or the cookies might never be finished.

Milk and cookies ~ now there's a combo I'll never outgrow.

Fresh From The Garden Mint Cookies

• 
  
  1/2 cup butter, softened
• 
  
  1/2 cup sugar
• 
  
  1 egg yolk
• 
  
  1/2 teaspoon vanilla extract
• 
  
  1-1/2 cups all-purpose flour
• 
  
  1-1/2 teaspoons baking powder
• 
  
  1/8 teaspoon salt
• 
  
  3 tablespoons milk
• 
  
  1 cup fresh mint, finely chopped
• 
  
  1-2/3 cups bittersweet chocolate chips
• 
  
  1 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 inch rolls; wrap each in parchment paper.  Refrigerate for 2 hours or until firm.

Unwrap and cut into 1/4 inch slices.  Place 1 inch apart on greased baking sheets.  Bake at 350 degrees for 8-12 minutes or until edges are golden.  Remove to wire racks to cool.

In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth.  Dip each cookie halfway into chocolate; shake off excess.  Place on parchment paper to harden.

Yield:  about 4-1/2 dozen.