Delicate Mint Thins
Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.—Kristine McDaniel, Kettering, Ohio
Total TimePrep: 20 min. + chilling Bake: 10 min. + cooling
Makesabout 4-1/2 dozen
- 1/2 cup butter, softened
- 1/2 cup sugar
- 1 large 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 2% milk
- 1 cup fresh mint, finely chopped
- 1-2/3 cups semisweet chocolate chips
- 1 tablespoon shortening
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic. 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, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts1 each: 64 calories, 4g fat (2g saturated fat), 9mg cholesterol, 35mg sodium, 8g carbohydrate (5g sugars, 1g fiber), 1g protein.
Originally published as Mint Thins in Taste of Home August/September 2005
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