Chocolate Mint Blossom Recipe
Ingredients
| Sifted all purpose flour | 2 Cup (32 tbs) | |
| Cocoa | 1⁄3 Cup (5.33 tbs) (Not A Mix) | |
| Baking powder | 1 1⁄2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Vegetable shortening | 1 1⁄4 Cup (20 tbs) | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Peppermint extract | 1⁄2 Teaspoon |
Nutrition Facts
Serving size
Calories 214 Calories from Fat 123
% Daily Value*
Total Fat 14 g21.5%
Saturated Fat 3.7 g18.5%
Trans Fat 1.7 g
Cholesterol 21.1 mg7%
Sodium 86.6 mg3.6%
Total Carbohydrates 22 g7.3%
Dietary Fiber 1.7 g6.7%
Sugars 10.2 g
Protein 3 g5.4%
Vitamin A 0.5% Vitamin C
Calcium 3.8% Iron 7.1%
*Based on a 2000 Calorie diet
Directions
1. measure flour, cocoa, baking powder and salt into a sifter
2. In a large bowl, cream shortening and sugar till fluffy, beat eggs and peppermint extract into it, sift in flour mixture and work into a pliable dough
3. Roll this dough out, by heaped teaspoonfulls into half inch long ovals and place in groups of four, like you would assemble a pinwheel, with three inches of distance between them on greased cookie sheets
4. Flatten them further to a thickness of an eighth of an inch and bake for ten minutes at 350°F; remove and allow to cool on wire racks
SERVING
5. Decorate with pink frosting and crushed peppermint candy before serving
Chef
