Thin Mints

2-1/4 cups all purpose flour
1/4-cup cornstarch
6 tbsp unsweetened cocoa powder
1/2-tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
1 tsp peppermint extract

In a small bowl, mix the flour, cornstarch, cocoa powder and salt together. In a large bowl, cream the butter and sugar. Add in the milk and the extracts. Mixture will look curdled. Gradually add in the flour mixture until well combined.
Shape dough into two logs, about 1-1/2 inches in diameter, wrap in plastic wrap and freeze for at least 1-1/2 hours, until dough is very firm.
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them closer together.
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.
Reheat chocolate as needed to keep it smooth and easy to dip into.

With hungry thoughts from the kitchen;
Gabrielle W.
So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31