Mom can we make cookies?

When your spring break looks like this and the kids are bored and looking for something to do and they ask, "can we make cookies the answer is .......

For the last 2 years our spring break always seems to include a foot of snow. So I have to be creative and find something fun to do. I wanted to try this recipe for these really yummy cookies. They are like a really light biscotti with a mint chocolate dip, they are so addictive. We made them in fun letter shapes to help the littlest prince work on letter recognition. I didn't have any chocolate chips in the house so I melted down a World's Finest Chocolate rabbit that the kids were selling, sorry bunny!

This recipe is from Tammy's recipes stop by and check it out.

Alphabet cookies


Yield:
3-4 dozen

Ingredients:
1 cup softened butter
1 cup sugar
2 eggs
1 tablespoon milk
4 cups sifted flour
1/2 teaspoon baking powder
pinch of salt

Chocolate coating ingredients*:
6 ounces (1 cup) dark bitter-sweet or semi-sweet chocolate chips1/2 tablespoon coconut oil (or shortening)1 teaspoon pure peppermint extract (not oil)
Instructions:

1. Cream together butter and sugar. Add eggs and milk and cream. Stir in flour, baking powder, and salt, making a thick dough. Wrap dough in waxed paper and refrigerate for several hours.**

2. On a well-floured surface, roll dough to about 1/4-inch thickness. (No thinner!) Cut into shape. If cookies are sticking to the cookie cutter, dip the cookie cutter into flour before each cut.

3. Place cut cookies on an ungreased baking sheet. Bake at 375 degrees for 10-12 minutes, until just lightly browned on the edges or tips. If you bake too long, the cookies will be hard.

4. Cool cookies on a wire rack. Melt chocolate and coconut oil in a double boiler over very low heat. Stir in peppermint extract.

5. Dip cookies half-way in the chocolate. Shake off excess chocolate, to prevent pooling. Place cookies flat on a waxed-paper-lined sheet and refrigerate or put in the freezer to harden.

6. Store cookies in an air-tight container in a single layer, with wax paper between layers of cookies. For best results, store in the refrigerator.

Additional Notes:
*Alternative chocolate coating: Purchase Ande's Mint baking pieces and melt in double boiler. Dip cookies as instructed in recipe.
**If you don't have time to refrigerate, you can add additional flour to make the dough thick enough to work with while warm. Knead dough with clean hands when adding flour.
This dough will keep in the fridge for up to three days (before baking), or, you can make a double batch and freeze some of the dough for later!
You can also shape the dough into a log, wrap in waxed paper and refrigerate. When dough is cold, slice off cookies and bake as directed.

Preparation Time:
20 minutes + chill time + cutting time
Cooking Time:
10-12 minutes