Fresh Mint Cookies

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!