Mint Crinkles

Obviously I messed up the name in the last post, BUT the cookies are pretty good.

3/4 cup finely chopped layered chocolate mint candies (about 24) - I used Andes mints

1/3 cup shortening

1 cup sugar

1/2 tsp baking powder

1/4 tsp salt

2 eggs

2 tsp vanilla

1 1/2 c flour

extra mints for the tops, chopped (I think I used 12 or so, but next time I would use a few more, probably about 15-17)

In a heavy small saucepan, heat and stir the 3/4 c chopped mints until melted and smooth. Remove from heat and cool about 15 minutes.

In a large bowl, beat shortening with an electric mixer on med to high speed for 30 seconds. Add sugar, baking powder, and salt; beat until well combined. Beat in cooled chocolate, eggs, and vanilla.** Beat or stir in the flour. Cover and chill 3 hours or until dough is easy to handle.

(** So my bowl is kept in a cupboard that stays really cold, and it was still cold when I was using it, and it made the chocolate get hard pretty fast when I added it, so some of the cookies had big chunks of chocolate when I was rolling them into balls - just something to watch out for)

Preheat oven to 350. Roll into small balls, about 1 1/4". Place 2 inches apart on ungreased baking sheet. Bake 10 minutes, or until edges are set (the tops should crackle - hence the name). Sprinkle a few pieces of the remaining mints on top of each cookie and pop them back in the oven for 1 minute. Cool on wire racks. Makes about 36 cookies (this is pretty accurate - I ended up with 33).

Store between layers of wax paper in tightly covered container. Store at room temp 24 hours or freeze up to 3 months.

Enjoy!