Thin Mints

Not quite Girl Scout, but close enough!

From the Consumerist.

1/2 cup of butter (softened)
1/4 tsp of salt
1 cup of white sugar
1 egg
1 1/4 cups of all-purpose flour
1/2 tsp of mint extract
1/2 cup of unsweetened cocoa powder

3 squares of semisweet chocolate (chopped)
1/4 cup of butter

Begin by preheating the oven to 350 degrees. Stir together the sugar and softened butter until the mixture is creamy, then beat in the egg and add the mint extract. In a separate bowl, whisk together the flour, cocoa, and salt. Add the flour mixture to the butter mixture.

Refrigerate the dough for about five hours. Roll out the dough until it's 1/4 of an inch thick. Use a round cookie-cutter to form the cookies, then toss them in the oven for about 12 minutes. When the cookies are baked, melt 1/4 of a cup of butter (or about half of a stick) together with the chocolate in the microwave or on the stovetop. Dip the cookies in the melted mixture and set them on wax paper until the chocolate hardens.

This recipe makes about four dozen cookies.