I have had this recipe marked for a year and I finally got around to making it. This recipe is from the Better homes and gardens The ultimate Cookie book. These cookies are buttery and amazing! They did not turn out exactly like the picture in the book. I had a slightly bigger loaf pan and I think next time I will make a double batch of the chocolate so that it actually covers the white dough. Instead of baking all the cookies I froze most of the slices.
Buttery Mint Slices
1/2 c butter, softened
2/3 c sugar
1 tsp baking powder
1/2 tsp salt
1 TBS milk
1 tsp vanilla
2 cups all purpose flour
1/3 cup green mint or chocolate mint baking pieces, melted and slightly cooled
1/3 cup white baking pieces , melted and slightly cooled
1 In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
2. In medium bowl stir or knead together half of the dough and the melted mint baking pieces. Divide min dough into thirds. In a second bowl stir or knead together the remaining half dough and the melted white baking pieces; divide white dough in half.
3. Line an 8X4X2 inch loaf pan with plastic wrap. Press on third of the mint dough evenly into pan. press half of the white dough evenly on top of mint layer. Repeat the layers, finishing with mint dough on top. Cover with plastic wrap. Chill about 2 hours or until firm.
4. Preheat oven to 350 degrees. Remove dough brick from pan and unwrap; place on cutting board. Using serrated knife, cut brick crosswise into1/8 in slices. Cut each slice in half; place 2 inches apart on an un-greased cookie sheet. bake about 10 minutes or until edges are set. Transfer to a wire rack; cool.