Minty Chocolate Crisps
|Solid vegetable shortening||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Peppermint extract||1⁄4 Teaspoon|
|Flour||2 Cup (32 tbs)|
|Unsweetened cocoa powder||3⁄4 Cup (12 tbs)|
|Baking soda||1⁄2 Teaspoon|
|Plain non-fat yogurt||1⁄2 Cup (8 tbs)|
1. In a large bowl, beat shortening and sugar with an electric mixer on medium speed until light and flurry. Beat in egg and peppermint extract until well blended.
2. Add flour mixed with cocoa, baking soda, and salt and beat until well blended. Stir in yogurt.
3. Shape mixture into an 8-inch log. Wrap in wax paper and refrigerate 1 hour, until firm.
4. Preheat oven to 350°F. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place about 1 inch apart on ungreased baking sheets. Bake 12 to 15 minutes, until cooked through. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.