Thin Chocolate Mint Cookies

Name: Thin Chocolate Mint Cookies
Ingredients: FOR THE COOKIES:; 1-1/4 cup Flour; 2/3 cups Cocoa Powder; 1/2 teaspoons Sea Salt; 3/4 cups Margarine, Or Vegan Butter; 1/2 Tablespoons Vanilla Extract; 1/2 teaspoons Peppermint Extract; 1 cup Icing Sugar; _____; FOR THE GLAZE:; 1/2 bags (12 Oz. Bag) Semi-Sweet Chocolate Chips; 1/2 teaspoons Oil; 5 drops Peppermint Extract

13 ingredients

3 steps

Ingredients

FOR THE COOKIES:
1-1/4 cup Flour
2/3 cups Cocoa Powder
1/2 teaspoons Sea Salt
3/4 cups Margarine, Or Vegan Butter
1/2 Tablespoons Vanilla Extract
1/2 teaspoons Peppermint Extract
1 cup Icing Sugar
_____
FOR THE GLAZE:
1/2 bags (12 Oz. Bag) Semi-Sweet Chocolate Chips
1/2 teaspoons Oil
5 drops Peppermint Extract

Directions

1

For the cookies, combine the flour, cocoa powder and salt with a whisk. In a separate bowl, combine the wet ingredients, and sugar, and mix with a spoon to combine. Slowly add the flour mixture to the wet mixture and combine with your spatula until a ball of dough is made. Halve the dough, and roll up each half in parchment paper and form a cylinder that is about 1 1/2 inches thick. Place in the freezer for at least 1 hour.
2

When ready to use, slice small cookie rounds that are about 1/4 inch thick. Place on an un-greased cookie sheet and bake in a 350°F oven for about 12-15 minutes (or until slightly firm to the touch). Allow to cool (make sure you leave space in between each cookies, because they will spread, almost doubling in size).
3

For the glaze, in a double boiler (just place a glass bowl over a pot of boiling water), melt down the ingredients (except for the mint) until a smooth sauce is made. Stir mint flavoring in once melted. Once by one, dip the cooled cookies in the chocolate. You can cover all of the cookie, or just half (I am too lazy to cover the whole thing, so I just spread some chocolate on the top). Place on a wire rack, or on parchment paper to cool. Enjoy!