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.
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.