In a small mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerate for 2 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350 F. for 8-12 minutes or until edges are golden. Remove to wire racks to cool.
In a microwave-safe bowl, melt the chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate; shake off excess. Place on waxed paper to harden. Yield: about 4-1/2 dozen.
See other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
Jennifer Colliau, bartender at San Francisco's Heaven's Dog and owner of Small Hand Foods, loves using mint in her drinks, but she warns home bartenders against using wooden muddlers with this delicate herb. Use a spoon instead, lest you end up with a drink that tastes like toothpaste. This tip will come in handy when you're making your next Mojito.