What started as a case of S.A.D. gone terribly wrong this past winter has since turned into an absolute obsession. What you ask is S.A.D. and for that matter what is the absolute obsession? Although I shouldn't joke about a serious illness (seasonal affective disorder), I truly think that in my deep winter slump I turned to the kitchen for some tender, love, and care. One cold evening after I had just eaten an entire sleeve of Pepperidge Farms Mint Milanos I suddenly needed more! But, alas, it was late and stores were closed. Well, you know I love a good recipe and I often think it adds balance and heart to your overall style, so I decided to tackle my own MINT MILANOS! I had never had a homemade one, but that didn't mean it couldn't be done. What came next I never expected....but has now become a staple in my recipe repertoire!

A hybrid of several recipes, Kiki's Mint Milanos are easy, yummy, and will make your entire audience crave more and more! I recently made them for a baby shower at work and for my brother and his wife who are expecting their first baby in February! Yeaay I am going to be an auntie....a celebration where cookies are a fabulous idea.....enjoy and feel free to let me know if you have any questions about this one!

Kiki's Mint Milanos

1 1/4 cups of all purpose flour

1/2 tsp of coarse salt

1/2 cup unsalted butter (1 stick), room temperature (this is important to the baking process)

2/3 cup granulated sugar

1 tsp vanilla

1 large egg

4 oz of semisweet chocolate (I use Bakers, but you can use whatever is easily accessible)

3/4 cup confectioners sugar

1/4 tsp pure peppermint extract (seen above as McCormicks)

Parchment lined baking sheets

Directions: In a small bowl, whisk the flour and salt. In a medium bowl (or kitchen aid) beat together butter and granulated sugar on high. Scrape bowl to make sure it's all included, beat until light and fluffy. Add the vanilla and egg - beat to combine. Flip your mixer to low and add the flour/salt mixture until just combined. Form little "logs" with your dough that are about 3/4 of an inch width by 2 inches long (approx, mine always vary and I think that makes them look fun and organic) and put on parchment lined baking sheets. Makes about 54 cookies. Place in fridge and chill until firm - approx 15-20 minutes.

Preheat your oven to 325 degrees. Bake the cookies until they are lightly golden on the edges - depending on the heat of your oven it should take approx 15 min, rotate sheets halfway through. Transfer to racks and cool thru. While the cookies are cooling, melt the chocolate on your stove top or in the microwave, stirring every 30 seconds. In another bowl whisk together confectioners sugar, peppermint extract and enough water to make the consistency a little looser then paste. With a knife, spread chocolate on one side and your mint glaze on the other side. Sandwich together! Careful - they will slide a bit, so do them fast and pop them in the fridge to set for 10 minutes! Result? Cookie HEAVEN and the perfect Mint Milano.....as seen below (this one lasted just long enough to snap a picture...soon it was in my belly!)......

I always stack my cookies (separated by wax paper) in a Tupperware container. If these don't fly out of your kitchen the day you make them than they will last up to 7 days when stored in an airtight environment. The key to these cookies is making sure each bite, each morsel, each tiny little delectable piece of mint/chocolate has a hint (just a hint) of sea salt! It will give you a rich, savory, sweet combination that will leave you wanting for more....and more....and more......

xxx,

a mouth-watering kiki

lillian and alice