Source: Diane Mathews

Cookies
1 cup softened butter (not margarine)
1 1/2 cups confectioners' sugar
1 egg
1/4 teaspoon salt
1/2 teaspoon Watkins Vanilla Extract
1/2 teaspoon Watkins Chocolate Extract
1/4 teaspoon Watkins Wintergreen Extract
2 tablespoons milk
2 2/3 cups all-purpose flour
1/4 cup cocoa
1/2 cup mini chocolate chips

Wintergreen Frosting
2 cups powdered sugar
1/2 cup Watkins Dessert Mix (chocolate or vanilla]
1/4 cup vegetable shortening
1/3 cup half-and-half
1/4 teaspoon Watkins Wintergreen Extract

Cookies: Combine the first 8 ingredients in a large bowl and beat together until fluffy. With a spoon stir in the flour, cocoa, and chocolate chips. When combined, divide into two parts. Form each part into a log approximately 1 - 1 3/4 inches in diameter and roll in wax paper. Chill at least 2 hours.

When ready to bake, unroll paper and slice the dough into 1/4-inch thick slices. Place on a greased baking sheet and bake at 350 degrees F for 10-12 minutes. Do not allow to brown. Let cool and enjoy!

These cookies could also be dropped by teaspoonful. If making drop cookies, decrease flour to 2 1/3 cups.

It yields about 5 dozen. Use them "as is" or sandwich two together with the wintergreen flavored icing. The key to tender cookies is to sift the confectioner's sugar just before measuring and then gently spoon it into your measuring cup. Also, do not over-stir when adding the flour.

Wintergreen Frosting: Combine all ingredients in medium bowl and mix with electric mixer for 2 minutes. Add more half-and-half or powdered sugar as needed for consistency. Makes enough to frost one 2-layer cake.