Chocolate Mint Flower Cookies
This recipe makes large cookies. The petals will grow together to form the flower during baking.
2 cups sifted flour
1/3 cup dry cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups shortening
1 cup sugar
2 eggs
1/2 teaspoon peppermint extract
Oven: 350 degrees
Measure flour, cocoa, baking powder and salt into a sifter. Cream the sugar with the shortening until fluffy in a large bowl. Beat in the eggs and peppermint extract. Sift in flour mixture, blending well. Chill dough until firm enough to handle.
Roll the dough, a heaping teaspoonful at a time, into 1-1/2 inch ovals. Place in groups of four, pinwheel fashion, three inches apart on greased cookie sheets. Flatten to one-eighth inch thickness.
Bake ten minutes or until firm. Remove cookies to wire racks to cool. If desired, decorate edges with pink frosting, and put a little crushed peppermint candy in the center. Makes about 18 large cookies.
2 cups sifted flour
1/3 cup dry cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups shortening
1 cup sugar
2 eggs
1/2 teaspoon peppermint extract
Oven: 350 degrees
Measure flour, cocoa, baking powder and salt into a sifter. Cream the sugar with the shortening until fluffy in a large bowl. Beat in the eggs and peppermint extract. Sift in flour mixture, blending well. Chill dough until firm enough to handle.
Roll the dough, a heaping teaspoonful at a time, into 1-1/2 inch ovals. Place in groups of four, pinwheel fashion, three inches apart on greased cookie sheets. Flatten to one-eighth inch thickness.
Bake ten minutes or until firm. Remove cookies to wire racks to cool. If desired, decorate edges with pink frosting, and put a little crushed peppermint candy in the center. Makes about 18 large cookies.
posted by Nightowl | 2/21/2007
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