Chocolate Mint Cookies
By Ann Heller
Dayton Daily News
Lydia Hogue of Dayton, a teacher at the Miami Valley Child Development Center, sent in two recipes. She thought her Praline Cookies would win, but the seasonal flavor of mint won her a place in the finals in the Dayton Daily News 2002 Holiday Cookie Contest. Tasters who like mint found it refreshing.
Makes 32
1/4 cups butter, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
32 round, thin chocolate-covered mint patties
Preheat oven to 350 degrees.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time. Beat in vanilla. In another bowl, combine the flour, cocoa, baking soda and salt. Gradually add to the creamed mixture, beating until well combined. Drop by tablespoon two inches apart onto an ungreased cookie sheet, or use parchment paper. Bake for 8 to 9 minutes, or until the tops are cracked. Turn cookies on tops and place a mint patty immediately on half of them, then top with another cookie. Press lightly to seal. Cool completely (the mint in the middle becomes very hot). Store in a sealed container with a slice of bread to preserve softness.
