Advocate-tested recipe

Chocolate Mint Cookies

Makes 120 cookies. Recipe is by Cynthia L. Nobles.

31/2 cups cake flour

1/2 cup cocoa powder

2 tsps. baking soda

1 tsp. iodized salt

2 cups sugar

1 stick unsalted butter, softened

1 large egg

3 tbls. water

30 ozs. semisweet chocolate chips

5 tbls. vegetable shortening

3/4 tsp. peppermint extract

1. Sift together flour, cocoa powder, baking soda and salt and set aside.

2. In a mixing bowl, beat sugar and butter on medium-high speed until light and fluffy, about 4 minutes. Beat in egg. On low speed, blend in flour mixture and water. Form into a ball, wrap in plastic and chill 1/2 hour.

3. Preheat oven to 350 degrees. Working with half of dough at a time, between two sheets of wax paper, roll dough 1/4-inch thick. Cut out rounds with a 11/2-inch round cookie cutter. Reroll scraps and cut more cookies.

4. Place 1/2 inch apart on an ungreased cookie sheet. Bake 10 minutes. Remove from oven and cool on cookie sheet 1 minute. Cool completely on a rack.

5. Make mint coating by melting chocolate chips and shortening in a double boiler or in the microwave. When completely melted, stir in peppermint extract.

6. Using a fork, dip each cooled cookie in mint coating. Shake off excess coating, place on parchment paper and refrigerate until firm.