food recipes

Thin Mint Cookies



Nutrition : 220 calories,
4.2 stars - based on 260 reviews
Yield : 3 dozen

Ingredients

  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • ½ teaspoon mint extract
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • ¼ cup butter

Directions

  • 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.

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