Delicious, crumbly cookies with a light taste of mint and chocolate pieces. Summer this year was terrible, almost it was not. But in the autumn grow a lot of mint. And it turned out this autumn-mint cookies.
For cookies, we need 50 mint leaves. This will be approximately 7 g. for a more pronounced mint taste, you can increase the amount of mint. Mint place in a high narrow container, add sugar and mint syrup (or vegetable oil) and grind with sugar immersion blender to get a rich green mass. Chocolate chop not very finely.
Beat the softened butter with the egg into a homogeneous mass.
Add the crushed mint mass and salt, beat.
Add chocolate, stir.
Mix the flour with the baking powder and sift into the oil mixture.
It is better to do it in parts, at least by a third.
Knead the soft, pliable, not sticky to the hands of the dough. You may need more flour. Send the dough in the refrigerator for 30 minutes.
Divide the dough into pieces of about 30 g,
roll the balls and flatten them slightly.
Place on a baking sheet covered with parchment or silicone Mat. Make notches with a knife.
Send in a preheated 180°C oven and bake for 15-18 minutes.
Once the edges are Golden, remove the cookies from the oven and leave to cool on a baking sheet. The main thing is not to overdo the cookies in the oven.
Ready cookies to shift to the dish.
Or a cookie jar. It will keep it fresh longer.
If you cook it in the evening, then in the morning you will have a great treat.