Invisible Mint Cookies

Glazed chocolate cookie on the outside, soft mint cookie on the inside, that's not too sweet. The dough is first made, then divided to make each flavor. Using a tortilla press to flatten the chocolate dough makes these faster and easier than rolling out the cookie dough.

1 Cookie sheet

1 Hand mixer

1 Cooling rack

2 Mixing bowls

1 Tortilla press

1 Liquid measuring cup

Dry measuring cups

Measuring spoons

1 Mixing spoon

1 Teaspoon

1 Fork

1 Butter knife

1 Baking Spray

1 Ziploc sandwich bag

Wax paper

Cookie dough

2 1/2 cups Flour

2 teaspoons Baking powder

1/2 teaspoon Salt

1 Cup Sugar

1/2 Cup Shortening

1/3 Cup Milk

2 Eggs

2 Teaspoon Vanilla

1/4 Cup Cocoa

7 Drops Green food coloring

1 teaspoon Peppermint extract

Glaze

2 1/4 Cup Powder sugar

1/2 Cup + 3 Tablespoons Cold Coffee

6 Tablespoons Cocoa

1. Beat shortening, vanilla, salt, and baking powder till fluffy.

2. Add eggs one at a time, beat lightly.

3. Add sugar beat till fluffy, add milk beat well.

4. Stir in flour to form soft dough.

5. Divide dough in half.

6. To one half add the 1/4 cup cocoa, and to the other add the green food coloring and the peppermint extract.The chocolate dough will become stiffer because of the cocoa powder.

7. Cover and chill both dough's for 4 hours.

1. With a metal teaspoon or butter knife scoop out some dough into a 1 teaspoon measure (not kidding literally) 55 pieces, unto a piece of wax paper.

2. Roll each into a nice round ball.

3. Repeat with chocolate dough doing a slightly rounded teaspoon.

4. Spray cookie sheet with baking spray.

5. Split the sides on a Ziploc sandwich bag, place on tortilla press lying flat.

6. Place 1 piece of chocolate dough on Ziploc bag fold over to cover top of dough and press there's no need to add extra flour to keep from sticking.

7. Transfer flattened round on wax paper, repeat with all of the chocolate dough. Do not stack.

8. Take 1 chocolate round and place 1 mint piece in center slightly flatten mint as wrapping edges of chocolate dough around mint. Repeat with remaining dough.

1. Heat oven to 350 F.

2. Bake 10-14 min till set and very lightly browned around the edges.

3. Remove to wire rack, cool completely.

Prepare glaze

1. In mixing bowl combine with a fork powder sugar cocoa, stir in coffee mix well.

2. Place wire rack on cookie sheet lined with wax paper.

3. Dip completely cooled cookie in glaze with a fork (the teeth allow some of the extra glaze to drip off, let drip over bowl for a few seconds transferring to wire rack.

4. Leave space between each cookie to keep them from sticking together as well as allowing air flow so they will dry.

5. Let dry in cool dust free area ,uncovered, do not refrigerate until dry.

6.Then after completely dry place in cookie tin with wax paper between layers.

Happy cooking