Mint Chocolate Rusks

---------- Recipe via Meal-Master (tm) v8.05

Title: Mint Chocolate Rusks
Categories: Cookies
Yield: 24 servings

1 1/3 c All-purpose flour; unsifted
1/3 c Cake flour; unsifted
3 tb Unsweetened cocoa powder
1 3/4 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
1 c Mint flavored chocolate chip
-s
8 tb Unsalted butter; softened
1 1/4 c Superfine sugar
3 Extra large eggs
1 tb Milk
2 ts Vanilla extract
4 oz Unsweetened chocolate
Melted & cooled
Granulated sugar
= or 3/4 lb chocolate glaze

Recipe by: Baking for Gift Giving, Lisa Yockelson
Preheat oven to 350 degrees. Remove the dividers from two 11 x 4 x 1
1/2-inch metal ice cube trays; butter and flour the trays. Sift the flours,
cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2
teaspoons of the sifted mixture. Cream the butter in the large bowl of an
electric mixer on low speed for 5 minutes. Add the sugar and continue
beating for 3 to 4 minutes. Add the eggs, one at a time, beating well
after each addition. Blend in the milk, vanilla extract and melted
chocolate. Blend in the sifted mixture on low speed. Stir in the chocolate
chips.

Scrape the batter into the prepared pans, dividing it evenly between
them. Bake for 25 minutes, or until a toothpick inserted in the center
comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes,
invert onto another rack and turn each right side up. Cool for 10 to 15
minutes. Cut each cake on the diagonal into about twelve 3/4-inch thick
slices, using a sharp serrated knife.
Arrange the slices on two jelly roll pans or cookie sheets. Bake the
slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9
minutes longer, or until firm. Remove the rusks to a cooling rack using a
wide metal spatula. If you are finishing the cookies with granulated sugar,
sprinkle some over each while they are warm. Cool completely. If you are
using the chocolate glaze, dust off any crumbs adhering to the cookies with
a soft pastry brush.

Dip an end of a rusk in the glaze and hold it until it stops dripping,
gently rocking the cookie from side to side.
When the chocolate is on the point of setting, carefully place each rusk
on a legth of parchment paper until the glaze firms up, about 20 minutes.
To embellish the cookies further, you can dip the tip end of the glazed
rusk in chocolate sprinkles; do this just before you place in on the
parchment paper. Peel away the glazed cookies from the parchment paper.
Store in an airtight container. Penny Halsey (ATBN65B).

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