Thin Mint Cookies

Ingredients

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

Recipe

• 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.