Thin Mint Cookies
sugar, flour, butter, chocolate, egg, cocoa powder, mint
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
Directions for Thin Mint Cookies 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.
Read the full directions on Allrecipes.com
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