Whoo hoo! A recipe for the much-loved cookies we hold so dear. I remember when I was a kid laying on my aunt Kathy’s bed. She tossed me a sleeve and said I could have a few. Yeah, I distinctly remember eating almost the entire sleeve. It couldn’t have gone well for me, but I am still alive to share this with you now…Let me know how it turns out for you. The recipe is courtesy of allrecipes.com
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 1/2 teaspoon mint extract
- 3 (1 ounce) squares semisweet chocolate, chopped
- 1/4 cup butter
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.