I enjoy nibbling on these cookies with a cup of tea or coffee for a midday treat. For even more mint flavor, use mint chocolate chips instead of semisweet.
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg extract. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerated for 3 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
In a microwave, melt chocolate and shortening; stir until smooth. Spread or drizzle cooled cookies.
Editor's Note
If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
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Average Rating:
Michell408
Jul 5, 2010
These are a nice lightly minty cookie. I used Giradelli melting chocolate from Sam's Club and drizzled it over the top for a beautiful presentation.
thegeema
Feb 7, 2009
This recipe is a totally disappointment BECAUSE there is a white filling and no place in the recipe or instructions does it include the ingredients or how to put this cookie together.
Reviews
These are a nice lightly minty cookie. I used Giradelli melting chocolate from Sam's Club and drizzled it over the top for a beautiful presentation.
This recipe is a totally disappointment BECAUSE there is a white filling and no place in the recipe or instructions does it include the ingredients or how to put this cookie together.