Mint chocolate rusks

---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Mint Chocolate Rusks
  Categories: Cookies
       Yield: 24 servings
  
   1 1/3 c  All-purpose flour; unsifted
     1/3 c  Cake flour; unsifted
       3 tb Unsweetened cocoa powder
   1 3/4 ts Baking powder
     1/4 ts Baking soda
     1/4 ts Salt
       1 c  Mint flavored chocolate chip
            -s
       8 tb Unsalted butter; softened
   1 1/4 c  Superfine sugar
       3    Extra large   eggs
       1 tb Milk
       2 ts Vanilla extract
       4 oz Unsweetened chocolate
            Melted & cooled
            Granulated sugar
            = or 3/4 lb chocolate glaze
  
   Recipe by: Baking for Gift Giving, Lisa Yockelson
        Preheat oven to 350 degrees.  Remove the dividers from two 11 x 4 x 1
   1/2-inch metal ice cube trays; butter and flour the trays. Sift the flours,
   cocoa, baking powder, baking soda and slat. Toss the chocolate chips with 2
   teaspoons of the sifted mixture.  Cream the butter in the large bowl of an
   electric mixer on low speed for 5 minutes. Add the sugar and continue
   beating for 3 to 4 minutes.  Add the eggs, one at a time, beating well
   after each addition. Blend in the milk, vanilla extract and melted
   chocolate. Blend in the sifted mixture on low speed. Stir in the chocolate
   chips.
   
        Scrape the batter into the prepared pans, dividing it evenly between
   them.  Bake for 25 minutes, or until a toothpick inserted in the center
   comes out clean. Cool each cake in the pan on a rack for 3 to 4 minutes,
   invert onto another rack and turn each right side up. Cool for 10 to 15
   minutes.  Cut each cake on the diagonal into about twelve 3/4-inch thick
   slices, using a sharp serrated knife.
    Arrange the slices on two jelly roll pans or cookie sheets. Bake the
   slices for 7 to 9 minutes, turn them over and continue baking for 7 to 9
   minutes longer, or until firm. Remove the rusks to a cooling rack using a
   wide metal spatula. If you are finishing the cookies with granulated sugar,
   sprinkle some over each while they are warm. Cool completely. If you are
   using the chocolate glaze, dust off any crumbs adhering to the cookies with
   a soft pastry brush.
   
        Dip an end of a rusk in the glaze and hold it until it stops dripping,
   gently rocking the cookie from side to side.
    When the chocolate is on the point of setting, carefully place each rusk
   on a legth of parchment paper until the glaze firms up, about 20 minutes.
   To embellish the cookies further, you can dip the tip end of the glazed
   rusk in chocolate sprinkles; do this just before you place in on the
   parchment paper.  Peel away the glazed cookies from the parchment paper.
   Store in an airtight container.  Penny Halsey (ATBN65B).
  
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