Delicate Mint Thins Recipe

4 1 2
Delicate Mint Thins Recipe
Delicate Mint Thins Recipe photo by Taste of Home
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Delicate Mint Thins Recipe

Read Reviews
4 1 2
Publisher Photo
Recommended: Homemade Easter Candy
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling
MAKES:
54 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min. + cooling

Ingredients

  • 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 semisweet chocolate chips
  • 1 tablespoon shortening

Directions

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-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° 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 waxed paper to harden. Yield: about 4-1/2 dozen.
Originally published as Delicate Mint Thins in Taste of Home August/September 2005, p 46

Nutritional Facts

1 each: 64 calories, 4g fat (2g saturated fat), 9mg cholesterol, 35mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.

  • 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 semisweet chocolate chips
  • 1 tablespoon shortening
  1. 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-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.
  3. In a microwave-safe bowl, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate; shake off excess. Place on waxed paper to harden. Yield: about 4-1/2 dozen.
Originally published as Delicate Mint Thins in Taste of Home August/September 2005, p 46

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tigrlily641 User ID: 3713847 153930
Reviewed Dec. 20, 2008

"These are my new favorite and everyone is asking for the recipe! They certainly are addicting!"

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