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Chocolate-Wintergreen Cookies

Source: Diane Mathews Cookies
1 cup softened butter (not margarine)
1 1/2 cups confectioners` sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Chocolate Extract
1/4 teaspoon Watkins Wintergreen Extract
2 tablespoons milk
2 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 cup mini chocolate chips Wintergreen Frosting
2 cups powdered sugar
1/2 cup Watkins Dessert Mix (chocolate or vanilla]
1/4 cup vegetable shortening
1/3 cup half-and-half
1/4 teaspoon Watkins Wintergreen Extract Cookies: Combine the first 8 ingredients in a large bowl and beat together until fluffy. With a spoon stir in the flour, cocoa, and chocolate chips. When combined, divide into two parts. Form each part into a log approximately 1 - 1 3/4 inches in diameter and roll in wax paper. Chill at least 2 hours. When ready to bake, unroll paper and slice the dough into 1/4-inch thick slices. Place on a greased baking sheet and bake at 350 degrees F for 10-12 minutes. Do not allow to brown. Let cool and enjoy! These cookies could also be dropped by teaspoonful. If making drop cookies, decrease flour to 2 1/3 cups. It yields about 5 dozen. Use them "as is" or sandwich two together with the wintergreen flavored icing. The key to tender cookies is to sift the confectioner`s sugar just before measuring and then gently spoon it into your measuring cup. Also, do not over-stir when adding the flour. Wintergreen Frosting: Combine all ingredients in medium bowl and mix with electric mixer for 2 minutes. Add more half-and-half or powdered sugar as needed for consistency. Makes enough to frost one 2-layer cake.

 

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