My mom used to make a red and white mint version of these at Christmas, and I always liked both their straightforward flavor and their general cuteness. This recipe is a veganized, chocolatized homage to those Christmas cookies of yore. Makes about 2 dozen small cookies.
1/2 c sugar
6 T margarine, at room temperature
3 T almond milk
1 1/2 c flour
2 T arrowroot
1/4 t salt
1/4 t baking soda
2 T cocoa powder
1 oz. dark chocolate, melted
3/4 t mint extract
- Cream together margarine and sugar with an electric mixer.
- Beat in almond milk.
- Beat in flour, arrowroot, salt, and baking soda.
- Divide dough in half. Mix one half with the cocoa and melted chocolate, and the other half with the mint extract. Form each flavor dough into a disc, cover in plastic wrap, and refrigerate about 30-45 minutes.
- Preheat oven to 350 degrees.
- Roll out both pieces of dough into 8"x7" rectangles. (This is easier if you sandwich the dough between 2 sheets of waxed paper, to prevent sticking.)
- Stack the chocolate dough rectangle on top of the mint dough rectangle.
- Starting with a long side, roll the dough up tightly, pressing down a bit as you roll so you end up with a cylinder about 9" long.
- Cut the cylinder into rounds about 1/4-1/3 inch thick. Place rounds on a parchment-lined baking sheet, and bake for about 12-14 minutes.