Name: Chocolate Mint Crinkle Cookies
Prep time: 30 min
Cook time: 30 min
Yield: 80
Ingredients: Granulated sugar - 1 ¾ cups; Eggs - 4; Unsweetened chocolate, melted and cooled slightly - 4 ounces; Shortening - ½ cup; Baking powder - 2 teaspoons; Peppermint extract - 1 teaspoon; All-purpose flour - 2 cups; Powdered sugar - 1 cup; Reynolds® Parchment Paper - 1 cup

Ingredients for - Chocolate Mint Crinkle Cookies

1. Granulated sugar 1 ¾ cups

2. Eggs 4

3. Unsweetened chocolate, melted and cooled slightly 4 ounces

4. Shortening ½ cup

5. Baking powder 2 teaspoons

6. Peppermint extract 1 teaspoon

7. All-purpose flour 2 cups

8. Powdered sugar 1 cup

9. Reynolds® Parchment Paper 1 cup

How to cook deliciously - Chocolate Mint Crinkle Cookies

1 . Stage

Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

2 . Stage

Cover and chill for 2 to 24 hours or until dough is easy to handle.

3 . Stage

Preheat oven to 375 degrees F. Line cookie sheets with Reynolds® Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

4 . Stage

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.