Half Dipped Thin Mint Cookies

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These are nice little cookies and so simple to make. i only dipped half of each cookie because i liked the presentation better but play around to see what you like. prep time does not include freeze time.

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Steps

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In a small bowl , whisk together flour , cornstarch , cocoa powder and salt.

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In a large bowl , cream together butter and sugar.

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With the mixer on low speed , add in the milk and the extracts.

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Mixture will look curdled.

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Gradually , add in the flour mixture until fully incorporated.

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Shape dough into two logs , about 1 1 / 2 inches in diameter , wrap in plastic wrap and freeze for at least 1-2 hours , until dough is very firm.

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Preheat oven to 375f before slicing your cookies.

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Slice dough into rounds not more than 1 / 4 inch thick and place on a parchment lined baking sheet.

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Cookies will not spread very much.

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Bake each batch for 9-11 minutes.

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Cool completely.

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In a double boiler melt the chocolate and butter together.

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Remove from heat.

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Dip half of each cooled cookie into chocolate mixture and let cool on waxed paper.

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Ingredients

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all-purpose flour, cornstarch, unsweetened cocoa powder, salt, white sugar, butter, milk, vanilla extract, peppermint extract, semisweet chocolate