Glazed Chocolate Mint Cookies
Glazed Chocolate Mint Cookies recipe
Yield
1 servingsPrep
75 minCook
10 minReady
110 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
chocolate chips
mint |
*
|
| 1 | cup |
unbleached all-purpose flour
|
|
| ¾ | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¼ | cup |
butter
softened |
|
| 6 | tablespoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| Glaze | |||
| 1 | cup |
chocolate chips
mint |
*
|
| ¼ | cup |
vegetable shortening
|
*
|
| 3 | tablespoons |
light corn syrup
|
|
| 2 ¼ | teaspoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
chocolate chips
mint |
*
|
| 237 | ml |
unbleached all-purpose flour
|
|
| 3.8 | ml |
baking powder
|
|
| 1.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 59 | ml |
butter
softened |
|
| 9E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | each |
eggs
large |
|
| Glaze | |||
| 237 | ml |
chocolate chips
mint |
*
|
| 59 | ml |
vegetable shortening
|
*
|
| 45 | ml |
light corn syrup
|
|
| 11 | ml |
water
|
|
Directions
COOKIES: Melt over hot (not boiling) water, ½ cup mint chocolate chips; stir until smooth.
Set aside.
In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, combine butter, sugar and vanilla extract; beat until creamy.
Beat in egg; blend in melted chips.
Gradually beat in the flour mixture.
Shape dough into a ball and wrap in waxed paper.
Chill about 1 hour.
Preheat oven to 350℉ (180℃).
On a lightly floured board, roll dough to 1/16-inch thickness.
Cut with a 2-inch cookie cutter.
Reroll remaining dough and cut out cookies again.
Place on ungreased cookie sheets.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
Cool completely on wire racks.
GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth.
Remove from heat but keep mixture over hot water.
Dip ½ of each cookie into glaze; shake off any excess glaze.
Place cookies on waxed paper line cookie sheets.
Chill until glaze sets (about 10 minutes).
Keep refrigerated until ready to use.
