Chocolate Mint Creme Cookies | Sharon Raasch – Imperial, Neb. | TheFencePost.com

Chocolate Mint Creme Cookies | Sharon Raasch – Imperial, Neb.

1 1/2 c. powdered sugar
1 c. softened real butter
2 squares unsweetened chocolate, melted and cooled
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt

In a large mixing bowl, cream butter and powdered sugar.
Add the chocolate, egg and vanilla; mix well.
Combine the dry ingredients, gradually add to creamed mixture, beating well.
Shape dough into a 2-inch diameter roll and wrap in plastic wrap.
Refrigerate for 1 hour or until firm.
Unwrap dough and cut into one-eighth-inch slices.
Place on ungreased cookie sheet.
Bake at 400 degrees for 7 or 8 minutes, or until edges are firm.
Remove to wire racks to cool.
Choose a frosting for your taste.
Store in air-tight container.


Support Local Journalism

Readers like you make the Fence Post’s work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.

Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.

Each donation will be used exclusively for the development and creation of increased news coverage.

 


Start a dialogue, stay on topic and be civil.
If you don't follow the rules, your comment may be deleted.