Ingredients

• 1.25 cups all-purpose flour
• 0.5 cups unsweetened cocoa powder
• 0.25 teaspoons salt
• 0.5 cups butter , softened
• 1 cup white sugar
• 1 egg
• 0.5 teaspoons mint extract
• 3 , 1 ounce
• 0.25 cups butter

Instructions

1. 1 Beat 1/2 cup butter in a large bowl until creamy. Add sugar and beat until mixed well. Beat in egg and mint extract.
2. 2 Sift flour, cocoa, and salt together into a small bowl. Add flour mixture, in two portions, into creamed mixture, beating well after each addition.
3. 3 Divide dough in half. Roll dough on a lightly floured surface into two 1 1/2-inch diameter cylinders. Wrap each cylinder in waxed paper; refrigerate 5 hours.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Place both cylinders in the freezer 30 minutes before baking.
5. 5 Working with one cylinder at a time, slice 1/4-inch-thick pieces with a very sharp knife. Place on cookie sheets about 1 1/2 inches apart.
6. 6 Bake in the preheated oven, 10 to 12 minutes.
7. 7 Melt chocolate and 1/4 cup butter in a double boiler or the microwave. Drizzle over warm cookies. Place cookies on a wire rack to cool and harden completely.

Nutrition per serving