Thin Mints
from Baking Bites via Half Assed Kitchen
Cookie:
2-1/4 cups all purpose flour
1/4 cup cornstarch
6 Tablespoons unsweetened cocoa powder
1/2 tsp salt
1 cup granulated sugar
1/2 cup butter or margarine, room temperature
1/2 cup milk
1/2 teaspoon vanilla extract
3/4 teaspoon peppermint extract
Chocolate coating:
10 ounces dark or semisweet chocolate
1/2 cup butter or margarine
1/4 teaspoon peppermint extract
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and extracts.
Gradually, add in the flour mixture until fully incorporated. (You may have to knead by hand as the dough turns out fairly crumbly).
Shape dough into two logs, about 1-1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
Preheat oven to 375 degrees F.
Slice dough into rounds about 1/8-inch thick and place on greased or parchment-lined baking sheet.
Bake for 12 to 13 minutes. Cool on wire rack.
In a sauce pan, mix chocolate, butter or margarine and peppermint extract until smooth. Dollop a spoonful of chocolate coating on top of each cookie and give them an hour (at least) to set up.
These are fantastic refrigerate!