Thin Mint Cookies

 

¾ cups butter, softened

1 cup white sugar

1 egg

1 tsp. vanilla

¼ tsp. peppermint extract

1 ½ cups flour

¾ cups powdered unsweetened cocoa

1 tsp. baking powder

½ tsp. salt

 

Beat butter about a minute in a medium bowl with a hand or stand mixer. Add white sugar and beat until pale. Mix in egg and vanilla. Add peppermint extract and mix. Sift together dry ingredients and add gradually to the butter mixture. Divide dough in half and roll each piece of dough flat on a piece of parchment paper, about ¼ inch thick. Refrigerate both pieces of flattened dough for 1-2 hours. Using a 1 ½ to 2 inch round cookie cutter, cut round cookies and place on parchment lined baking sheets about an inch apart. Bake in 350 degree oven for 8-9 minutes, depending on the size of cutter used. Cool completely.

 

Coating:

Melt 12-14 ounces of chocolate melting wafers or chocolate chips in the microwave in a microwave safe bowl for 30 second intervals until fully melted. Mix ¼ teaspoon peppermint extract into the chocolate. Coat each cookie by dipping it in chocolate and let cool on parchment or wax paper.  If desired, decorate further by drizzling another color of melted chocolate, such as white, across the tops.

Adapted from inthekitchenwithmatt.com  Matt has some seriously delicious recipes and videos on his page--go check it out!