Favourite Chocolate Mint Meltaways
Yield
12 servingsPrep
20 minCook
10 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 ½ | cups |
chocolate chips
mint |
* |
¾ | cup |
butter
softened |
|
½ | cup |
powdered sugar
sifted |
|
1 | each |
egg yolks
large |
* |
1 ¼ | cups |
unbleached all-purpose flour
|
|
Glaze | |||
½ | cup |
chocolate chips
mint |
* |
1 ½ | tablespoons |
vegetable shortening
|
|
2 | tablespoons |
almonds
toasted, chopped |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
355 | ml |
chocolate chips
mint |
* |
177 | ml |
butter
softened |
|
118 | ml |
powdered sugar
sifted |
|
1 | each |
egg yolks
large |
* |
296 | ml |
unbleached all-purpose flour
|
|
Glaze | |||
118 | ml |
chocolate chips
mint |
* |
23 | ml |
vegetable shortening
|
|
3E+1 | ml |
almonds
toasted, chopped |
Directions
COOKIES: Preheat oven to 350℉ (180℃).
Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth.
Set aside.
In a large bowl, combine butter, confectioners' sugar, and egg yolk.
Beat until creamy.
Add melted chips and flour; beat until well blended.
Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake at 350℉ (180℃). for 8 to 10 minutes.
Allow to stand for 3 minutes before removing from cookie sheets.
Cool completely on wire racks.
GLAZE: Combine over hot (not boiling) water the remaining ½ cup of mint-chocolate chips and vegetable shortening.
Stir until chips are melted and mixture is smooth.
Drizzle each cookie with ½ teaspoon of the glaze; sprinkle with almonds.
Chill until set.
Store in airtight container in the refrigerator.