Thin Mint Cookies

By MJH

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon mint extract
• 3 (1 ounce) squares semisweet chocolate, chopped
• 1/4 cup butter

Details

Servings 3
Adapted from allrecipes.com

Preparation

Step 1

In a large bowl, beat 1/2 cup butter or margarine until creamy.

Add the sugar, and beat until mixed well.

Beat in egg and mint extract.

Sift flour, cocoa, and salt together into a small bowl.

Add flour mixture by halves into creamed mixture, beating well after each addition.

Divide dough in half.

On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders.

Wrap each cylinder in waxed paper, and refrigerate 5 hours.


Preheat oven to 350 degrees F (175 degrees C).

Thirty minutes prior to baking, place both cylinders in freezer.

Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife.

Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.

Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave.

Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.