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Recipes
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3
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5
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6
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Servings
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36
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72
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108
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144
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180
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216
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Ingredients
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Flour
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1-1/2 C.
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3 C.
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4-1/2 C.
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6 C.
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7-1/2 C.
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9 C.
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Baking powder
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1-1/2 t.
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1 T.
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1 T. + 1-1/2 t.
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2 T.
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2 T. + 1-1/2 t.
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3 T.
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Salt
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1/4 t.
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1/2 t.
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3/4 t.
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1 t.
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1-1/4 t.
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1-1/2 t.
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Dark Chocolate and Mint Chips, divided
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10 oz.
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20 oz.
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30 oz.
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40 oz.
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50 oz.
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60 oz.
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Butter
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6 T.
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12 T.
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18 T.
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24 T.
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30 T.
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36 T.
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Sugar
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1 C.
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2 C.
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3 C.
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4 C.
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5 C.
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6 C.
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Vanilla
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1-1/2 t.
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1 T.
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1 T. + 1-1/2 t.
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2 T.
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2 T. + 1-1/2 t.
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3 T.
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Eggs
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2
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4
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6
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8
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10
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12
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Powdered sugar
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 Assembly Directions:
Combine flour, baking powder, and salt. Set aside.
Melt one cup of mint/chocolate chips per recipe in a microwave safe bowl (Microwave one minute on high, stir. Microwave on high for another 30 seconds. Stir until smooth.)
In a mixing bowl, cream butter and sugar. Add melted mint/chocolatechips, vanilla, and eggs. Beat until combined. Gradually beat in flour mixture. Stir in remaining 1/2 cup of mint/chocolate chips. Place dough in freezer. Freeze until firm.
Preheat oven to 350 degrees. Shape dough into 1 inch balls. Coat with powered sugar. Place on ungreased cookie sheet. Bake for 10 to 12 minutes. Let stand on cookie sheet for 5 minutes. Remove from cookie sheet and cool completely.
Freezing Directions:
Place in freezer bags or containers. Seal, label and freeze.
Serving Directions:
Thaw and enjoy!
Comments:
The mint flavor is strong and can flavor other cookies. Store these cookies away from other cookies.
Nutritional Info: per cookie
Per Serving: 102 Calories; 4g Fat (38.4% calories from fat); 1g Protein; 15g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 59mg Sodium.
Exchanges: 1/2 Grain (Starch); 1 Fat; 1/2 Other Carbohydrates.
From the Monthly Newsletter (Tuesday, December 20, 2011)
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