Copycat Thin Mint Cookies

Dear Turkey,

When you can't get your

Hands on the real thing, these are

Incredibly good

Copycat Thin Mint Cookies

(adapted from here, makes about 30)

Ingredients:

- 1 1/4 c flour

- 1/2 c cocoa

- 1/4 t salt

- 1.5 sticks butter, divided, room temperature 

- 1 c sugar

- 1 egg

- 1/2 t mint extract

- 3 oz semisweet chocolate 

Instructions:

- Cream 1 stick of the butter and the sugar together and then beat in the egg and mint. Beat in the dry ingredients on low speed. (The semisweet chocolate and the rest of the butter are for later.)

- Divide the dough in half and make two logs about 1.5 inches in diameter. Wrap them in wax paper and chill in the fridge for a few hours or in the freezer for at least 30 minutes. While you preheat the over, place them in the freezer if they weren't there already. 

- Cover two baking sheets with parchment paper and slice one log (leave the other in the freezer) into 1/4-inch slices with a sharp knife. Arrange them on a cookie sheet (they won't spread out much during baking). Bake at 350 F for 10-12 minutes, or until they start to feel firm, while you slice the other batch. 

- While you bake the second batch, melt the remaining butter and the semisweet chocolate in the microwave, stirring often. Drizzle/spread the chocolate mixture over the cookies while they're still warm (if you're ambitious you can dip the cookies in the mixture to try to coat them totally). 

- Place the cookies in the fridge to firm up the chocolate; these keep well in the fridge, freezer, or at room temperature in a cool place. 

Enjoy,

Tofu