After-Dinner Mint Cookies

Title:
After-Dinner Mint Cookies

Yield:
50 Servings

Categories:
Cookies




Ingredients:





   3/4 c  Butter or margarine


     1 c  Sugar


     1 ts Baking powder


     1    Egg


   1/4 ts Mint extract


          Few drops green food


          -coloring


 2 1/4 c  All-purpose flour


   1/2 c  Chocolate sandwich cookies


          -with white fill; finely


          -chopped


   1/2 c  Semisweet chocolate chips;


          -optional


     1 ts Shortening; optional






 Beat butter or maragrine in a large mixing bowl with an electric mixer on


 medium to high speed for 30 seconds. Add sugar and baking powder and beat


 till combined. Beat in egg, mint extraxt, and enough food coloring to tint


 light to medium green. Beat in as much of the flour as you can with the


 mixer. Stir in any remaining flour with a wooden spoon. Divide dough in


 half. Cover and chill about 1 hour or till easy to handle.


 


 Roll one half of dough between two sheets of waxed paper into an 8x7 inch


 rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed


 cookies evenly over dough to within 1/4 inch of allsides. Roll up,


 jelly-roll style, starting from one short side, removing bottom sheet of


 waxed paper as you roll. Pinch to seael. Repeat with remaining dough and


 crushed cookies. wrap rolls in waxed paper or clear plastic wrap. Chill


 about 4 hours or until firm.


 


 Remove one roll of dough from the refrigerator. Unwrap and reshape slightly


 if necessary. Cut dough into 1/4-inch slices. Place 2 inches apart on an


 ungreased cookie sheet.


 


 Bake in 375 degree oven for 8 to 9 minutes or till edges are firm. Cool on


 cookie sheet for 1 minute. Remove and cool completely on a wire rack.


 Repeat with remaining roll of dough. If desired, melt together in a


 saucepan, the chocolate and shortening over low heat. Drizzle over cookies.


 


 HINT: When dough has been rolled, chill upright in a glass to avoid a long


 flat bottom.


 


 HINT: To drizzle chocolate: Put in a small plastic bag and make a SMALL cut


 in one of the bottom corners of the bag. Use like a pastry bag.


 


 Per serving: 70 Calories; 3g Fat (43% calories from fat); 1g Protein; 9g


 Carbohydrate; 11mg Cholesterol; 36mg Sodium


 


 Recipe by: Better Homes and Gardens Christmas Cookies 1996


 


 From The Chocolate Archives, Dec 1997, http://www.choco.com