Thin Mint Cookies Recipe

Ingredients
<br>- 1 ¼ cups all-purpose flour
<br>- ½ cup unsweetened cocoa powder
<br>- ¼ teaspoon salt
<br>- ½ cup butter, softened
<br>- 1 cup white sugar
<br>- 1  egg
<br>- ½ teaspoon mint extract
<br>- 3 (1 ounce) squares semisweet chocolate, chopped
<br>- ¼ cup butter
<br><p></p>Directions
<br>step 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 mint extract.
<br>step 2: Sift flour, cocoa, and salt together into a small bowl.  Add flour mixture by halves into creamed mixture, beating well after each addition.
<br>step 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.
<br>step 4: Preheat oven to 350 degrees F (175 degrees C).  Thirty minutes prior to baking, place both cylinders in freezer.
<br>step 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.
<br>step 6: 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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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
step 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 mint extract.
step 2: Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
step 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.
step 4: Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
step 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.
step 6: 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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