Chocolate Mint Heart Cookies

The base of this recipe came from the Nestle Toll House Treasury cookbook, which I bought many years ago. I had to alter the original recipe because it called for Nestle Mint Chocolate Morsels which, sadly, became endangered in the late eighties, and are now totally extinct. I guess I missed my opportunity to be an activist for that cause.

So my present preference is Ghirardelli Semisweet Morsels combined with peppermint extract. The flavor is very reminiscent of a Girl Scout Thin Mint Cookie. They could, of course, be cut with any shape cookie cutter, and the mint could totally be left out for those who don't care for it, but IT'S JUST SO GOOD.

Chocolate Mint Cookies

1 12 oz pkg Ghirardelli semisweet morsels, divided
1 cup flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup butter, softened
6 tablespoons sugar
1/2 tsp vanilla
1/2 tsp pure peppermint extract
1 egg

Melt one cup morsels in microwave at 30 second intervals and stir until smooth. Set aside.
In a small bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, combine butter, sugar, vanilla, an peppermint. Beat until creamy. Add egg and continue beating until smooth.Gradually add flour mixture. Shape the dough into a ball and cover with saran wrap and refrigerate for about an hour. Preheat oven to 350.

On a lightly floured board, roll dough out to about a 1/4" thickness. Cut with desired cookie cutters. I use an extra wide spatula to lift them from the counter to the pan. Bake on a greased cookie sheet for 8-9 minutes. Remove from heat. Cool completely.

Glaze
1 cup semisweet morsels
1/4 cup vegetable shortening
3 tbsp corn syrup
2 1/4 tsp water
1/2 tsp peppermint extract
Combine ingredients in the top of a double boiler over hot water. Stir until smooth.

Dip 1/2 of each cookie into the dip and scrape off the excess. Place on wax or parchment paper lined cookie sheets and chill until the glaze sets, about 15 minutes.

Roll your dough into a ball and wrap with plastic wrap. Chill for at least an hour.

Roll out the dough on a lightly floured surface with a floured rolling pin:

I used small hearts (above) and large hearts (below). I actually preferred the smaller one because it they were easier to dip.

Melt the glaze together in a double boiler. (I actually did it in the microwave).

Cool the baked cookies on racks:

Dip each cookie into the glaze, scraping off the excess. Lay on parchment or wax paper to cool. Place in the refrigerator for about 15 minutes. Once they come out of the refrigerator, the glaze stays set and can remain at room temperature.

This makes a very elegant cookie, and the mint flavor goes perfectly with the chocolate.
Try them, and give those little Girl Scouts a run for their money.