Minty Chocolate Chip Cookies

Heat over to 375 F

Chocolate shortbread cookie:

¾ cup real butter softened (Substitute Organic)
½ icing sugar
2 one ounce squares unsweetened baking chocolate, melted and cooled (Substitute Organic Baking Chocolate)
¼ teaspoon peppermint extract (Substitute Organic Peppermint)
1 ½ cups all-purpose flour (Substitute Organic Flour)
¾ cup milk chocolate chips
¼ cup semi-sweet chocolate chips (Substitute Organic Semi-Sweet Chocolate Chips)

Cream butter and add confectioner’s sugar.
Beat in chocolate and mint extract.
Gradually add flour.
Stir in chocolate chips. (Dough will be soft)
Roll dough into walnut sized balls.
Place on un-greased baking sheet 2 inches apart.
Press gently with a fork.

Bake for 6-8 minutes or until firm and golden brown on the bottom.
Cool on baking sheet for 4 minutes before removing to wire racks to cool completely.
Meanwhile, combine icing ingredients.

Icing:

2 tablespoons real butter, softened
1 cup icing sugar
1 tablespoon 2% milk
¼ teaspoon peppermint extract
2 to 3 drops green food coloring

Spread on cooled cookies. Let it set.

Drizzle:

½ cup semisweet chocolate chips
½ teaspoon butter

Melt chocolate chips and shortening; stir until smooth. This can be done careful in the microwave or with a double boiler.

Drizzle over iced cookies.

Cookie Tester’s comments:
Sheilagh: too much chocolate in the dough.
Jonathan: too minty.
Shirley: Delightful and looks simple to make yet nice enough for festive occasions. The mint and chocolate are a great combination.

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