Christmas Cookie #19- Mint Chocolate Tea Cakes {new for 2010!}

Another new recipe.
Light & fluffy tea cakes.
Full of minty goodness.
Squeal!

I have been wanting to try this one since last December but had a terrible time finding mint chocolate chips. And by terrible I mean I searched high and low, went to several stores and couldn't find them anywhere. Tear.
I thought that maybe they didn't exist up here in Canada. But then on friday the kids and I were picking up a few things at walmart and what did my eyes behold?

Eeeeeeeeeeeeee! I could hardly contain my excitement. I think the kids thought I was slightly crazy as I explained to them how excited mommy was that I would finally be able to make these cookies that I had been wanting to make since last year. I giggled and smiled as I stocked up on *several* bags (you know, just in case they disappear again from the store) so that I can bake to my minty hearts content all year round!

Ok. Back to the cookies. They are SO easy to make. And crazy yummy-possibly because of one ingredient- butter. The recipe calls for {ahem} 1 1/2 cups of it.
Umm. yikes, that's a whole lotta butta :-)
But butter makes me happy. And so do these cookies.

Try them. You will thank me.
And then we can plan out a buddy exercise program for the new year.
Sound good?

Happy Baking friends.

Mint Chocolate Tea Cakes
(from Jenni @ swimming in sugar and spice)

1 1/2 cups butter, softened
3/4 cup powdered sugar
1 tbsp vanilla
1/2 tsp salt
3 cups flour
2 cups mint baking chips
powdered sugar for topping

Preheat oven to 375 degrees
Sift powdered sugar into large bowl. Beat together with butter, vanilla and salt until creamy.
Gradually beat in flour. 1 cup at a time. Once dough is thoroughly mixed, fold in baking chips.
Shape level tablespoons of dough into 1-inch balls and place on ungreased baking sheet.
Bake for 10-12 mins, or until cookies are set and lightly browned.

Remove from oven and sift powdered sugar over hot cookies on baking sheet. Cool for 10 mins and then transfer to cooling racks. Once completely cooled, store in airtight container.