March 4, 2016
Mint Milk Half Moon Cookies
3/4 cup Byrne Dairy Butter, softened
1-1/2 cups Sugar
2 Byrne Dairy Eggs
1 tsp. Vanilla Extract or 1/2 tsp. Peppermint Extract
1 cup Cocoa Powder
4 Tbs. Vegetable Oil
3 cups Flour
1 tsp. Baking Soda
1 tsp. Baking Powder
1/2 tsp. Salt
1 cup Byrne Dairy Mint Milk
1 Tbs. White Vinegar
Step 1: In a mixer fitted with a whisk attachment, beat Butter and Sugar until light and fluffy. Add Eggs one at a time until well combined; add in Vanilla or Peppermint extract.
Step 2: In a small bowl, mix Cocoa Powder and Veg Oil together. Add to Butter mixture; beat until well combined.
Step 3: In a separate bowl, sift together: Flour, Baking Soda, Baking Powder, and Salt. Set aside.
Step 4: In a cup measure, mix together Byrne Dairy Mint Milk and Vinegar. Let sit 1 minute.
Step 5: Add about 1/3 of the Flour Mixture to the Butter Mixture, followed by 1/2 of the Mint Milk Mixture. Repeat until ingredients are gone (1/3 Flour Mixture, last 1/2 of Mint Milk Mixture, last 1/3 Flour Mixture).
Step 6: Drop by heaping tablespoons onto a greased cooking sheet. Bake at 350°F for 20-25 minutes. Cool.
Step 7: Flip cookies over to the flat side.
Step 8: Frost cookies half with Chocolate frosting and half with Vanilla frosting mixed with Peppermint Extract.