Thin Mint Wreaths

By cheeserohan

Ingredients

• 3/4 cup butter, softened
• 1 cup sugar
• 1/3 cup 2% milk
• 3/4 tsp. peppermint extract
• 1/2 tsp. vanilla extract
• 2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/4 cup cornstarch
• 1/2 tsp. salt
• 1 lb. dark chocolate or white candy coating, melted
• assorted sprinkles

Details

Servings 5

Preparation

Step 1

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine the flour, cocoa, cornstarch and salt; gradually add to creamed mixture and mix well.

2. Shape dough into two 1 1/2-in. diameter rolls; warp each roll in plastic wrap. Freeze for 2 hours or until dough is firm.

3. Unwrap and cut into 1/4-in. slices. Place 1 in. apart onto parchment paper-lined baking sheets.

4. Bake at 375F for 10-12 minutes or until set. Remove to wire racks and let cool completely.

5. Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles.