Almost thin mints
MAKES 68 COOKIES
2 cups flour
1/2 cup cocoa powder, sifted
1/4 teaspoon salt
1 cup (2 sticks) butter
1 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon peppermint extract
8 ounces bittersweet chocolate, coarsely chopped
1 teaspoon vegetable oil
In a medium bowl, whisk together flour, cocoa and salt and set aside.
In a large bowl of an electric mixer, beat together butter and sugar until light and fluffy, about 3 minutes. Add vanilla and peppermint extracts and mix until combined.
On low speed, add flour mixture and mix until just combined. Turn dough out onto work surface and knead a couple of times to work in any crumbs.
Divide dough in half and shape each half into an 11-inch log. Wrap each log in wax paper or plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat oven to 350 degrees.
Remove chilled dough from refrigerator and cut into 1/4-inch slices. Place 1 inch apart on parchment-lined baking sheets.
Bake for 8 to 11 minutes or until set. Remove from oven and place baking sheets on wire racks until cookies are cooled completely.
Melt chocolate in the top of a double boiler. When melted, remove from heat and stir in vegetable oil. Dip the tops of each cookie into chocolate and return to baking sheet. Or spread chocolate on cookie tops with an offset spatula. Repeat with remaining cookies.
Place baking sheets in refrigerator for 15 minutes to set chocolate before serving or storing.
Michelle Teggelaar, Homewood
