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Chocolate-mint cookies

Chocolate-mint cookies

Chocolate-mint cookies Photo Credit: Kirsten Luce

"This recipe is for the Girl Scout in all of us."

4 ounces unsweetened chocolate

4 cups flour

2 teaspoons baking soda

1/2 teaspoon salt

1 1/4 cups shortening

2 cups sugar

2 large eggs

1/3 cup light corn syrup

2 teaspoon peppermint extract

1 teaspoon vanilla extract

Sugar, for rolling cookies

1. Melt chocolate in microwave or double boiler, and set aside to cool. Preheat oven to 350 degrees. Whisk together flour, baking soda and salt; set aside. Cream shortening and sugar together by hand or using a slow electric beater; set aside.

2. Add eggs, corn syrup, extracts and 21/2 tablespoons of water to cooled melted chocolate. Beat into the sugar-shortening mixture, and blend thoroughly. Gradually stir in the dry ingredients and beat to combine. Shape dough into 1-inch balls, and roll each ball in sugar. Place 2 inches apart on greased (or parchment paper-lined) cookie sheets, and bake 10 to 12 minutes; they should still be soft when you press them. Cool on wire racks. Makes 60 cookies.

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