If you are friends with me on Facebook, you'd have read my status about my wish to know how to bake those delicious Chinese New Year cookies (CNY falls on 3th and 4th Feb this year). It all started when my coworker offered us her handmade cookies - Double chocolate mint cookies and Kueh Bangkit. I asked for the recipes and she is very kind enough to share them with me. I decided to spread the love by sharing them with you here, hopefully you will try them yourself if you are interested.

Double chocolate mint cookies

Ingredients
115g salted butter
180g Self Raising flour
1 tbsp cocoa powder
80g castor sugar
50g light brown sugar
1 egg, beaten
1 tube of Polo mints**
1 cup of chocolate chips

Method
1. Crush polo mints in a bag, set aside.
2. Cream butter, sugar in a mixer till creamy.
3. Add egg to beat till well mixed.
4. Turn off mixer and fold in flour, chocolate powder, chocolate chips and crushed mint.
5. Lined a baking tray with baking paper.
6. Use a piped bag to squeeze out tiny spots on the paper
7. Bake in preheated oven 180 for 15 mins.
8. Remove and cool completely on wire rack.

Important Notes
** The most important ingredient here is the mint. Best to get Polo Mints. If you can't find Polo Mints (the famous tagline was "The Mint with a Hole"), then use any candy mint that are just hard mints not soft mints.

Don't attempt to use Peppermint Oil flavouring. It will make the cookie taste somewhat artificially 'plasticky'. You need to pipe it out on a sheet of baking paper. The raw dough should look like a tiny 5 cent coin. When it is baked, it will spread out a bit.

To get the cookie to be more flat and spread thinly, use more butter. Add 50g more. And you need to adjust the sugar content as confectionery chocolate (those you get from supermarkets) are already sweetened.