Grasshopper Lunar Cookies

Name: Grasshopper Lunar Cookies
Ingredients: FOR THE COOKIES:; 1 cup Margarine/Unsalted Butter, Softened; 3/4 cups Light Brown Sugar, Lightly Packed; 1 Egg; 1 teaspoon Vanilla; 2-1/4 cups All-purpose Flour; 1/2 teaspoons Salt; FOR THE MARSHMALLOW CREAM:; 2 Egg Whites; 1/8 teaspoons Cream Of Tartar; 1/8 teaspoons Salt; 2/3 cups Light Corn Syrup; 1 cup Powdered Sugar; 1/2 teaspoons Pure Mint Extract; 15 drops Green Food Coloring; FOR THE CHOCOLATE COATING:; 12 ounces, weight Semi-Sweet Chocolate Chips; 1/4 cups Vegetable Oil

18 ingredients

1 steps

Ingredients

FOR THE COOKIES:
1 cup Margarine/Unsalted Butter, Softened
3/4 cups Light Brown Sugar, Lightly Packed
1 Egg
1 teaspoon Vanilla
2-1/4 cups All-purpose Flour
1/2 teaspoons Salt
FOR THE MARSHMALLOW CREAM:
2 Egg Whites
1/8 teaspoons Cream Of Tartar
1/8 teaspoons Salt
2/3 cups Light Corn Syrup
1 cup Powdered Sugar
1/2 teaspoons Pure Mint Extract
15 drops Green Food Coloring
FOR THE CHOCOLATE COATING:
12 ounces, weight Semi-Sweet Chocolate Chips
1/4 cups Vegetable Oil

Directions

1

["Note: Read through all of the instructions prior to beginning the process.", "1. In the large bowl of a stand mixer fitted with the paddle attachment, cream the margarine/butter until light and fluffy. Add the brown sugar and cream them together for an additional 3 minutes.", "2. Reduce the speed to medium and add the egg and vanilla. Beat to combine. Scrape the sides of the bowl.", "3. With the mixer on low, add the flour and salt to the cream mixture, incorporating a little at a time.", "4. Divide the dough equally onto two pieces of plastic wrap. Tightly cover and form each into a small disk. Allow the dough to chill in the refrigerator for at least 30 minutes. Preheat oven to 350 F.", "5. After chilling, remove one disk of dough from the refrigerator and roll it out on a very well floured baking mat. Roll until between 1/4\" and 1/8\"" thickness. Use a 2 inch cookie cutter to cut the cookies from the rolled out dough. Carefully place the cookies onto a cookie sheet that you've lined with a Silpat mat or parchment paper. Leave at least 1\"" between each cookie. Place any unused dough back in the plastic wrap and return to the refrigerator while the batch bakes.""