Thin Mints

Paula1433

Thin Mint Cookies

Ingredients

• 1¼ 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

In a large bowl, beat ½ cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint 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 ½ 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 ¼ inch thick pieces with very sharp knife.

Place on cookie sheets about 1 ½ inches apart. Bake 10 to 12 minutes.

6. Melt ¼ 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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