Got lots of fresh mint to use up? Or just really like mint cookies? These cookies are just what you need! Despite the amount of mint, they are not overly/majorly minty.
Link to my YouTube "making of the recipe" video: https://youtu.be/t7MUFDx7h0o
Original recipe credit: https://www.tasteofhome.com/recipes/delicate-mint-thins/
Recipe below reflects my modifications.
Ingredients:
1/2 c. salted butter, softened
1/2 c. sugar
1 large egg yolk
1/2 tsp. vanilla extract
180g (1 1/2 c.) all-purpose flour
1/2 T. baking powder
1/8 tsp. salt
3 T. milk (I used whole, could also use 2%)
28g (1 oz.) fresh mint leaves
~ 6 oz. dark chocolate (I used Ghirardelli 70% cacao)
~1 tsp. shortening
Directions:
1. In the bowl of a stand mixer, cream butter and sugar.
2. Beat in the egg yolk and vanilla extract.
3. In a small bowl, combine the flour, baking powder, and salt.
4. In alternations, gradually add the flour mixture and the milk, beating well after each addition.
5. Using a wooden spoon, stir in the fresh mint by hand.
6. Shape the batter into 2 logs, around 8" each. Wrap each in plastic wrap and place in fridge to chill for 2 hours.
7. Once dough has chilled, heat oven to 350°F. Slice logs into 1/4" rounds and place on non-stick or parchment lined baking sheets, spacing cookies around 1" apart.
8. Bake for 8-12 min, until golden brown at edges (I had to go 12 min), then transfer to cooling rack to cool completely.
9. Once cooled, melt the chocolate in a double boiler (or very carefully in a microwave) and stir in the shortening. Dip cookies to coat about halfway on each and place back on rack to let chocolate set. Once it sets, enjoy!
