Thin Mint Cookies

Adapted from: http://allrecipes.com/recipe/thin-mint-cookies/

Ingredients:

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa powder
  • 1 Tbsp corn starch
  • 1/4 tsp salt
  • 1/2 c. butter, softened
  • 1 c. sugar
  • 1 egg
  • 1/2 tsp peppermint extract
  • 1/4 tsp vanilla extract
  • 12 oz. semi-sweet or dark chocolate
  • 1/4 tsp peppermint extract (for coating)

Method:

  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 peppermint extract.
  2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  5. 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. Allow to cool completely on a wire rack.
  6. Melt the semi-sweet chocolate in a double boiler. Add 1/4 tsp peppermint extract. Dip cookies in chocolate and flip with a fork to cover both sides. Place on wire racks, and let cool and harden completely (can also be refrigerated).

Makes 3 dozen.