Creme De Thin Mints

Directions

1. 1
   Preheat oven to 350°F.
2. 2
   Cream softened butter, then add powdered sugar, mixing until combined. Stir in salt, creme de menthe and cocoa powder. Add flour and mix until combined.
3. 3
   Form dough into a ball, flatten into a disk, cover in plastic wrap. Freeze for 15 minutes.
4. 4
   Remove from the freezer and roll it out to about 1/8-inch thickness. Cut cookies using a round cookie cutter (I used a shot glass).
5. 5
   Put cookies on a baking sheet and bake 10 minutes. Remove from oven and cool on a rack.
6. 6
   For the coating:
7. 7
   Chop baking chocolate. Melt coconut oil in a double boiler until smooth. Slowly stir in creme de menthe. If you like your cookies extra minty, you can add 1 teaspoon peppermint extract instead of the creme de menthe.
8. 8
   Dip cooled cookies completely in chocolate coating. Place on parchment or wax paper and set in freezer or fridge until firm.