Mint-Coated Chocolate Cookies


Cookie Dough Ingredients:

• 1 cup Granulated Sugar
• 1 cup unsalted Butter, softened
• 1 large Egg
• 1 tablespoon Milk
• 3/4 teaspoon Peppermint Extract
• 3, 1-oz. squares Semi-Sweet Baking Chocolate, melted
• 2 1/2 cups All-purpose Flour
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Salt

Candy Coating Ingredients:

• 20-oz. White Chocolate
• 1/2 teaspoon Peppermint Extract
• 6 drops Green Food Coloring
• 1/2 tablespoon Vegetable shortening

Instructions:
Combine sugar and butter in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, milk and peppermint extract and continue beating until well mixed.
Add the 3 ounces of melted chocolate continue beating until well mixed. Reduce speed to low. Add flour, baking powder and salt. Continue to blend until ingredients are thoroughly combined.
Divide dough in half and shape each half into an 8-inch long 1 3/4-inch round roll. Wrap each roll in waxed paper or plastic wrap. Refrigerate for at least 2 hours or overnight.
Pre-heat oven to 350-F degrees.
Re-shape each dough half into a round roll before unwrapping, if necessary. Cut rolls into thin 1/8-inch thick slices with a sharp knife. Cut 1/4-inch thick slices if you prefer softer cookies.
Place cookie dough slices 1-inch apart on ungreased baking sheets. Bake for 10 to 12 minutes or until set. Cool 1 minute before removing the baked cookies from the sheet and placing on a rack to cool completely.
Melt white chocolate in 2-quart saucepan over low heat, stirring often, until smooth. Remove from heat. Stir in peppermint extract and food color. Tipping the saucepan slightly, dip cookies halfway into melted coating.
Lightly shake off any excess coating. Place on waxed paper to set, at least 20 minutes.
Store in single layer between sheets of waxed paper in loosely covered container in cool place.