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Chocolate Mint Cookies II Recipe


1/2 cup shortening

1 cup white sugar

3 eggs

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon salt

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons milk

1/2 cup chopped pecans


Preheat the oven to 375 degrees F (190 degrees C). Line cookie sheets with parchment paper.

In a medium bowl, cream together the shortening and sugar until smooth. Beat in the eggs one at a time, then stir in the sugar and vanilla. Combine the flour and baking soda, stir into the creamed mixture alternately with the milk. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.


imy writes:

⭐ ⭐ ⭐ ⭐ ⭐

Really good idea! I didn't have any dried apricots on hand so I just used raisins and daisies. I also didn't have any mint extract, so I did a quick search and was told there wasn't any in a jar. I did use dried rosemary and freshly grated Parmesan - it was perfect!
unnu writes:

it QAYY ALLAH 5.0 this was yummy! my family loved it Only thing I would change would be to use Kleber so I wouldn't have to type so many times