In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking soda and cream of tartar; add to the creamed mixture alternately with buttermilk, beating well after each addition. Cover and refrigerate for 1 hour or until easy to handl.
Drop by heapin teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a glass dipped in sugar. Bake at 350 for 6 to 8 minutes or until set. Remove to wire racks to cool.
In a small bowl, beat the butter, sugar, cocoa, salt, vanilla and enough milk to achieve spreading consistency. Frost cookies.
Originally Submitted
11/11/2009
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