• 1 1/4 cups all-purpose flour - BRM GF all-purpose
• 1/2 cup unsweetened cocoa powder - Nestle
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1 cup white sugar
• 1 egg
• 1/2 teaspoon mint extract
• 3 (1 ounce) squares semisweet chocolate, chopped - Used Hershey's Special Dark chips
• 1/4 cup butter
1. In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
3. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
4. Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
5. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
6. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
I put my cylinders in the freezer and baked them after an hour. I am hoping that the batter will keep in the freezer well. That way we can bake up a fresh batch whenever.
Did not do the butter and semisweet mixture - just melted the Special Dark in a glass bowl, placed the chocolate in a ziplock and sniped a corner to apply.