Homemade Thin Mint Cookies
makes about 3 dozen cookies
unsweetened cocoa powder
semi-sweet chocolate, chopped
In large bowl, beat butter and confectioners' sugar with mixer until light and fluffy.
Mix in peppermint extract, followed by salt and cocoa powder.
Add flour and mix to incorporate.
Divide dough into two and place each on plastic wrap. Flatten into discs, wrap and refrigerate until firm enough to roll out. (about an hour)
Preheat oven to 350. Roll out chilled dough between two sheets of parchment to about 1/8 inch thick. Cut out circles or any other desired shapes and place on parchment lined cookie sheet.
Bake 5 to 6 minutes. Remove cookies from oven and let cool on pan for 3 to 4 minutes. Then remove to wire rack to cool completely.
Melt semi-sweet chocolate in double boiler or microwave then stir in peppermint extract.
Dip cooled cookies into melted chocolate with a fork or slotted spatula and let excess chocolate drip off. Then place back on wire rack or on wax paper to let chocolate set.
Add sprinkles if desired before chocolate sets.