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Receta Chocolate Mint Windmill Cookies
by Global Cookbook

Chocolate Mint Windmill Cookies
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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

  1. Yield: 3 1/2 dozen cookies
  2. 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.
  3. 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.