Thin Mint Cookies

Instructions

• Beat 1/2 cup butter in a large bowl until creamy. Add 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, in two portions, into creamed mixture, beating well after each addition.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C). Place both cylinders in the freezer 30 minutes before baking.
• 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.
• Bake in the preheated oven, 10 to 12 minutes.
• 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.