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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