Update my dinner status, I'm making this tonight.
Servings: 30 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. Line 2 large baking sheets with parchment paper, and cut 2 more sheets of parchment the same size. Set aside.
2. In a medium bowl, sift together the cocoa powder, flour, and salt. Set aside.
3. In a standing mixer, cream the butter and sugars on medium speeds until pale and fluffy, around 3 minutes. On low speed, add the eggs, one at a time, and the vanilla, and beat until combined.
4. Keeping the mixer on low speed, slowly add the dry ingredients just until combined, scraping down the sides of the bowl to ensure that they're mixed evenly.
5. Using your fingers or a spatula, scrape the dough to the center of the bowl, forming a mound. Divide the dough in half and place each half on a parchment lined baking sheet. Lay the other sheets of parchment on top. Use a rolling pin to roll each piece of dough to around 1/2 inch thickness.
6. Chill the dough on the baking sheet in the refrigerator for 10-15 minutes.
7. Working with one sheet of dough at a time. roll the dough to 1/4 inch thickness. Remove the top sheet of parchment paper Cut cookies with cookie cutters and lay them 1/2 inch apart on the parchment paper. Reroll scraps of dough and repeat the rolling and cutting.
8. Place the baking sheets in the refrigerator for 10 minutes to chill the dough.
9. Meanwhile preheat the oven to 350 degrees.
10 Bake the cookies until firm, around 12 minutes.
11. Remove the cookies from the oven and let them cool completely on wire racks.
12. Cover your work surface with wax paper. Using a spatula or fork dip each cookie into the warm mint-chocholate glaze, coating both sides and letting the excess drip off before placing the cookie on wax paper. For a cleaner, more chic look, dip only half the cookie.
13. Store the cookies in between wax paper in an airtight container in the refrigerator for up to a week
Mint Glaze:
Melt the chocolate and butter in the top of a double boiler set over simmering water, stirring frequently. Remove the top pan from the heat when the chocolate is almost completely melted, and stir in the peppermint extract.
Use while still warm.
Adapted from Organic and Chic
