Recipe Details
Ingredients
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1 ¼cupsall-purpose flour
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½cupunsweetened cocoa powder
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¼teaspoonsalt
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½cupbutter, softened
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1cupwhite sugar
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1egg
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½teaspoonmint extract
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3(1 ounce) squaressemisweet chocolate, chopped
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¼cupbutter
Cooking Directions
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Beat 1/2 cup butter in a large bowl until creamy. Add sugar and beat until mixed well. Beat in egg and mint extract.
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Sift flour, cocoa, and salt together into a small bowl. Add flour mixture, in two portions, into creamed mixture, beating well after each addition.
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Place both cylinders in the freezer 30 minutes before baking.
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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.
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Bake in the preheated oven, 10 to 12 minutes.
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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.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe36 | |
Calories175 | |
% Daily Value * | |
Total Fat 10g |
13% |
Saturated Fat 6g |
30% |
Cholesterol 31mg |
10% |
Sodium 91mg |
4% |
Total Carbohydrate 22g |
8% |
Dietary Fiber 1g |
5% |
Total Sugars 14g |
|
Protein 2g |
4% |
Calcium 8mg |
1% |
Iron 1mg |
6% |
Potassium 75mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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