FRESH MINT COOKIE
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 C butta
1 1/2 C white sugar
3 Tbl very finely chopped mint
1 flegg (1 Tbl golden flax, ground and whisked with 3 TBl water)
1 tsp vanilla extract
4 tbl soymilk mixed with 1/2 tsp cider vinegar
Preheat oven to 375 degrees F.
Make buttermilk by combining vinegar and silk in small bowl. Set aside.
In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in the flegg and vanilla.
Gradually blend in dry ingredients. Add enough of the buttermilk to moisten the dough and make it soft, not wet.
Roll rounded teaspoons of dough into balls and place on a ungreased cookie sheet.
With a brush or fingers, moisten the top of each cookie with the remaining buttermilk and slightly flatten the top of each cookie.
Sprinkle with turbinado
Bake for 8 to 10 minutes or until slightly golden.
Let stand for 2 minutes before removing to cool on a rack.
i made 50 small cookies 25 each tray
first btch slightly smaller 8 min, 10 min for second cant tell much difference 9 min for 50 same size probly good.
these are irresistable i ate like 10 today so good. really minty even without extract.
i am otis spunkmeyer
