Vintage cookies: coco-mints
Our Best Cooky Recipes was written by Martha Logan and published by Swift & Company in 1962. I received it from my grandmother, and like her others, it has her charming notes in it. In case you can't tell from the picture, the cover is silver. I love the floating cookies.
Chocolate and mint is always popular at our house. I made the dough, and Mr. Mordecai baked and assembled them. I think they taste even better because he did all the hard work! I'll write the recipe as printed, down to the cute, capitalized subtitle, with my comments in italics.
(A Soft Mint Filling Between Crisp Refrigerator Cookies)
Yield: 7 dozen cookies (It made more like 2 dozen sandwiches for us after all the dough we ate.)
1 1/2 sticks (3/4 cup) Swift's Brookfield Butter
1 cup sugar
1 Swift's Brookfield Egg
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3/4 cup cocoa
1/4 cup milk
1/2 teaspoon vanilla
Cream butter. Add sugar and beat until light and fluffy. Add egg and beat well. Sift flour, baking powder, soda, salt, and cocoa together. Add with milk and vanilla. Shape the dough into long rolls, 1-inch in diameter. (I made mine thicker.) Wrap each roll in waxed paper. Chill. Cut chilled rolls into 1/8-inch slices. Bake on baking sheet in a slow oven (325 degrees F.) for 10 minutes. Remove from baking sheet while warm. When cooled, put cookies together, sandwich style, with Mint Filling.
3 tablespoons Swift's Brookfield Butter
1 1/2 cups powdered sugar
3 tablespoons milk
4 to 5 drops mint flavoring
Green food coloring
Combine all ingredients and beat until smooth and creamy. (We had to add more powdered sugar.)