We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, October 7, 2010

Cookie Recipe #278 - Mint Swirls

The swirls in these mint-infused cookies are crushed chocolate sandwich cookies (Oreos, Hydrox or store brand). Bad breath? Eat a few of these-problem solved.

Ingredients: 3/4 cup butter, softened, 1 cup granulated sugar, 1 teaspoon baking powder, 1 egg, 1/4 teaspoon mint extract, few drops of green food coloring, 2 1/4 cups all-purpose flour, 1/2 cup finely crushed chocolate sandwich cookies (about 6 cookies), 1/2 cup semisweet chocolate chips, 1 teaspoon shortening.

Instructions: In a large mixing bowl, beat butter; add sugar and baking powder, mixing well. Beat in egg, mint extract, and enough food coloring to tint dough light to medium green until combined. Beat in flour gradually. Cover and chill dough about 1 hour or until easy to handle.

Divide dough in half. Roll half of dough between pieces of waxed paper into an 8x7-inch rectangle. Sprinkle half of the crushed cookies evenly over dough rectangle to within 1/4 inch of the edges. Beginning with a short side, carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges with dabs of water; pinch to seal. Wrap in plastic wrap or waxed paper. Repeat with remaining dough and crushed cookies. Chill rolls for 4-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake in preheated 375 degree oven for 8-9 minutes or until edges are firm. Cool on baking sheet for 1 minute before transferring to wire racks to cool.

In a small saucepan melt chocolate chips and shortening over low heat, stirring constantly. Drizzle over cookies in spiral design; let stand until set.

Makes about 4 dozen cookies.

"Better Homes and Gardens Biggest Book Of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

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