“Chocolate Dipped Mint Medallions”
- ½ cup unsalted butter, softened
- ½ cup sugar
- 1 egg yolk
- ½ tsp. vanilla extract
- ½ tsp. peppermint oil
- 1½ cups all-purpose flour
- 1½ tsp. baking powder
- 1/8 tsp. salt
- 3 Tbl. milk
- Green gel food coloring
*Dipping Chocolate to follow recipe.
Into a small bowl, combine the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in the egg yolk, vanilla and mint oil.
Add the flour mixture (a third at a time) to the creamed mixture alternately with the milk. Mix well.
Add a ‘wee bit’ of the food coloring to the dough. I used the end of a toothpick and dipped it into the gel before adding to the dough. After mixing well you may want to add more coloring.
Shape the dough onto a lightly floured surface, divide the dough in half and roll each half into 1½ inch logs. Wrap each log in plastic wrap and refrigerate for two hours.
Preheat oven at 350°F.
After two hours, unwrap logs and cut into 3/16″ slices (little less than a ¼”). Keep unused dough in refrigerator until ready to bake.
Place 1″ apart on a parchment lined cookie sheet and bake for 8 minutes or until slightly browned on bottom. Remove to a wire rack to cool.
5 ounces of semi-sweet chocolate chips
¼ unsalted butter
In a microwave safe bowl, slowly melt chocolate chips and butter. Stir until smooth.
Dip each cookie into the chocolate mixture then place onto waxed paper to set.