Ingredients
Scale
- 1 1/4 cup Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp Salt
- 1/2 cup softened Butter
- 1 cup Sugar
- 1 Egg
- 3/4 tsp Peppermint Extract
- 8 oz Dipping Chocolate
Instructions
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- Whisk together flour, cocoa, and salt.
- Cream together butter and sugar until fluffy.
- Add in egg and peppermint and mix until blended.
- Slowly add flour mixture into creamed mixture.
- Shape dough into a 1 1/2″ – 2″ round cylynder and wrap in wax or parchment paper.
- Place in freezer for 1 hour to firm up.
- You can cut down the length of an empty paper towel roll and wrap it around cylinder to help it stay more round.
- Slice into 1/4″ thick cookies.
- Place on prepared sheet.
- Bake 10 to 12 minutes.
- Allow to cool.
- Line baking sheet with parchment paper.
- Melt chocolate by microwaving 45 seconds then stirring and repeating until chocolate is smooth and melted.
- Dip cookies in the chocolate and lift out with a fork shaking off excess.
- Place the cookies on prepared sheet and allow to set.
