Chocolate Mint Evergreen Cookies

Chocolate-Mint Evergreen Cookies

Ingredients:
5 ounces bittersweet chocolate, chopped
2 sticks 8 ounces unsalted butter
1 cup granulated sugar
1 large egg
1 tbsp vanilla
1 tsp salt
2 1/2 cuts flour
1/8 tsp mint extract
5 drops green food coloring
1/4 cup unsweetened cocoa powder

Directions:
1. Preheat the oven to 350. In a double boiler melt the chocolate
2. Using an electric mixer, beat the butter and granulated sugar at high speed until fluffy, about 5 minutes. Mix in the egg, vanilla, and salt at medium speed. Mix in the flour, in 2 additions, at low speed, scraping down the bowl after each addition, Transfer 2/3 of the dough to a bowl.
3. With the mixer on, mix the mint extract and food coloring into the remaining dough.
4. Transfer the mint dough to a 2 inch cookie press fitted with a tree-shaped disk. Press out onto a cookie sheet, using 1 click of the press; refrigerate. Wipe out the mixer bowl and cookie press.
5. Using the mixer, mix the melted chocolate into the reserved dough at low speed until almost incorporated. Add the cocoa and mix at low speed until blended. Transfer the chocolate dough to the cookie press fitted with a ribbon disk and press onto 2 baking sheets, using 2 clicks of the press, to form ovals.
6. Using a small spatula, transfer the chilled tree shapes onto the chocolate ovals. Top with colored sugar and candies and bake until set, 12 to 15 minutes. Let cool for 5 minutes, then transfer the cookies to racks to cool completely.

Ginger Crisps

Ginger Crisps
3/4 cup butter
1 cup sugar
1/4 cup molasses
2 cups flour
1 1/2 tsp baking soda
1/2 tsp ground coves
1 tsp ground cinnamon
1 tsp ground ginger
extra sugar for dusting (optional)

Directions:
Preheat oven to 350. Cream butter and sugar. Sift flour and spice. Add alternatively with molasses to butter mixture and mix well. Form walnut sized balls of dough and roll them in sugar. Place balls on an un greased cookie sheet. Bake 7-10 minutes. They will be crispy little ginger cookies!! YUM!!