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Ingredientes
- 1 x bar Ghirardelli semi-sweet chocolate (4 ounce)
- 1/2 c. light butter or possibly margarine softened
- 1/2 c. sugar
- 1/4 c. brown sugar packed
- 1 x egg equivalent (orig was 1 egg)
- 1/4 c. lowfat lowfat sour cream
- 2 c. unsifted flour
- 1/2 tsp baking pwdr
- 1/2 tsp salt
- 1 dsh baking soda
- 1 tsp vanilla
- 1/4 tsp peppermint extract
- 3 dsh green or possibly red food coloring
Direcciones
- Yield: 3 1/2 dozen cookies
- Preheat oven to 375 degrees F. Use ungreased baking sheet. In double boiler, heat chocolate over 1-inch simmering water. Cream butter with sugar and brown sugar; fold in egg and lowfat sour cream. Stir flour with baking pwdr, salt, and baking soda. Gradually add in dry ingredients to creamed mix.
- Divide dough in half. Add in melted chocolate and the vanilla to half; add in peppermint extract and food coloring to other half. Refrigeratedough about 1 hour or possibly till hard. Between 2 pcs of waxed paper, roll each half into a rectangle 1/8 inch thick. Place peppermint half on top of chocolate half and roll as for jelly roll. Wrap in waxed paper; chill. Cut in 1/4 inch slices. Place on baking sheet. Bake 8-10 min.
