Mint Cookies
Ingredients:
- flour - 1 1/2 cups
- cornstarch - 1 T
- unsweetened dark cocoa powder - 1/2 cup
- salt - 3/4 t
- baking powder - 1/2 t
- baking soda - 1/2 t
- sugar - 3/4 cup
- butter - 1/2 cup
- whole milk - 2 T
- egg - 1
- vanilla paste - 2 t
- dark chocolate, chopped - 1 pound
- peppermint oil - 1/4 - 3/4 t to desired taste
- vegetable shortening - 1 T
Instructions:
In a bowl whisk together flour, cornstarch, cocoa powder, salt, baking powder and baking soda; set aside. In a second bowl, beat sugar and butter together until fluffy. Gradually add milk, egg and vanilla paste, slowly add flour mixture, mixing until just combined.
Divide dough into two equal parts and flatten, wrap tightly in plastic wrap, place in refrigerator for 30 - 45 minutes until the dough is cold and firm. Remove half of the dough from refriigerator, place on a lightly floured work surface, roll dough out to 1/4 inch thick. With a round cookie cutter cut out cookies, place on parchment paper lined baking sheet, space cookies 1/2 inch apart. Repeat with remaining dough. (If desired make a design on top of cookie with a fork.) Bake in a preheated 350 degree oven for 15 minutes, remove form oven, let cookies cool for 5 minutes on the pan, place on a wire rack to cool completely.
Prepare chocolate coating -- in the top of a double boiler over medium low heat, melt shortening, chocolate and peppermint, stir frequently until mixture is smooth, DO NOT overheat. Place one cookie at a time in the melted chocolate. Use a fork to lift cookie from the pan and let excess chocolate fall from the cookie. Place cookies on wire rack (place wax paper under rack for easy clean up) for chocolate to harden.
