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Ingredients
- 1/2 c. Butter, unsalted
- 1 c. Sugar, granulated
- 1 lrg Egg, beaten
- 1/2 tsp Vanilla extract
- 1/2 tsp Mint extract
- 1/2 c. Flour, unbleached
- 1/4 tsp Salt
- 1/2 tsp Baking pwdr
- 2 ounce Chocolate, unsweetened Non-paralleils, multi-colored
- 2 tsp Water
Directions
- Beat butter till soft; gradually add in sugar and blend till creamy. Fold in beaten egg and extracts. DON'Tablespoons USE A FOOD PROCESSOR!!! Stir salt and baking pwdr into flour; stir into butter/sugar mix. Heat chocolate in water over a double-boiler; add in to dough. Form into a long roll approximately 2" - 3" wide. Wrap dough with plastic wrap and refrigerateovernight. Slice dough 1/4" thick and place on greased cookie sheet.
- Sprinkle with non-paralleils and press in slightly with back of spoon. Bake in 400 degree oven for 8 - 10 min. Cold cookies on rack.
- Vicki's notes:* Can substitute 3 ounce. semi-sweet chips for the chocolate.* These cookies came about when my husband asked me to make chocolate-mint cookies for Christmas. (They are based on the refrigerator cookies in "Joy of Cooking," with my own variations.) Although disappointed because he really wanted Girl Scout cookies (!), everybody else likes them and I've had several requests for the recipe. (Actually, my husband usually asks for chocolate chip cookies, no matter what time of year...
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