Chocolate Mint Crinkle Cookies from Reynolds® Parchment Paper

Ingredients

• 1 3/4 cups granulated sugar
• 4 eggs
• 4 ounces unsweetened chocolate, melted and cooled
• 1/2 cup shortening
• 2 teaspoons baking powder
• 1 teaspoon peppermint extract
• 2 cups all-purpose flour
• 1 cup powdered sugar
• Reynolds Parchment Paper

Directions

Preheat oven to 375 degrees F. Line several cookie sheets with Reynolds(R) Parchment Paper, set aside.

Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour.

Cover and chill for 2 to 24 hours or until dough is easy to handle.

Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets.

Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.