Homemade Thin Mints - Make Ahead - Freezer Safe

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   ["If baking immediately, turn oven to 350. (disregard if you are freezing).", "Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long!", "Form dough into a ball. Knead a few times, then flatten into a disk between 1/2"" - 1"" thick. Cover in plastic wrap then place in freezer for 15 minutes.", "Remove dough from freezer. Roll until very thin (1/8"") on floured surface. Cut cookies using 1.5"" cutter or rim of a small glass.", "Place cookies on a baking sheet & bake for 10 minutes.", "Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating.", "Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract.", "Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set)."]

* Per serving · 4 servings · Values may vary.

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