Let these delicate cookies brighten your holiday cookie platter with fresh mint and just a bit of dark chocolate.

1/2 cup butter, softened
1/2 cup sugar
1 cup fresh mint, finely chopped
1 large egg yolk
1/2 tsp vanilla extract
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/8 tsp salt
3 Tbs 2% milk
1 11-oz bag dark chocolate chips
1 Tbs shortening

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the mint, then the egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic. Refrigerate for 2 hours or until firm.
2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool.
3. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper; let stand until set.

Servings: 48