This recipe was found in the new Better Homes and Gardens Christmas Cookie magazine. Enjoy!
2 cups creme de menthe baking pieces (I used mint and dark chocolate chips)
3 tbs shortening
1 cup packed brown sugar
1/4 cup light corn syrup
1 tbs. water
2 tsp vanilla
1 3/4 cup all purpose flour
2/3 cup powered sugar
1/3 cup unsweetened cocoa
2 tsp baking powder
1/4 tsp salt
1. Preheat oven to 350. Line a cookie sheet with parchment paper, set aside.
2. In a small saucepan, combine 1 cup of the creme de menthe pieces and the shortening.
Cook and stir over low heat until melted. Cool for 5 minutes. Transfer mixture to a large bowl. Stir in brown sugar, egg, corn syrup, the water and vanilla.
3. In a medium bowl, combine the flour, powered sugar, cocoa powder, baking powder and salt. Stir flour mixture into the egg mixture. Stir in the remaining cup of of creme de menthe pieces. Drop dough by rounded teaspoon 2 inches apart on the prepared cookie sheet.
4. Bake in preheated oven about 8 minutes or until
cookies are set and tops are dry. Cook on the cookie sheet for 5 minutes then transfer to a wire rack. Makes about 42 cookies.