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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1 3/4 cups all-purpose flour |
1 cup sugar |
1/3 cup unsweetened cocoa |
3/4 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup mint chocolate morsels, chopped |
3 tablespoons slivered almonds, chopped and toasted |
2 eggs |
1 egg white |
2 tablespoons cre sme de menthe |
1 tablespoon all-purpose flour |
vegetable cooking spray |
Directions:
1. Combine first 7 ingredients in a large bowl; set aside. Combine eggs, egg white, and creSme de menthe, stirring well with a wire whisk. Slowly add egg mixture to flour mixture, stirring by hand until dry ingredients are moistened. (Mixture will be very stiff.)
2. Sprinkle 1 tablespoon flour evenly over work surface. Turn dough out onto floured surface, and knead lightly 7 or 8 times. Divide dough in half; shape each half into an 8-inch log. Place logs, 4 inches apart, on a baking sheet coated with cooking spray. Bake at 325° for 40 minutes; remove from oven, and let cool 15 minutes.
3. Carefully cut each log diagonally into 15 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 300°, and bake for 18 minutes. (Cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet, and let cool completely on wire racks.
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