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1
Preheat your oven to 350.
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2
In a mixer cream the butter until it is light and fluffy.
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3
Add the powdered sugar and cream some more, scraping the sides of the bowl as necessary.
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4
Stir in the vanilla extract and then the salt and cocoa powder.
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5
Mix until the cocoa powder is integrated and the batter is smooth and creamy, like a thick frosting.
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6
Add the whole wheat pastry flour and mix just until the flour is incorporated - don't overmix.
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7
Turn the dough out onto a counter, gather it into a ball, and knead it just once or twice to bring it together nicely.
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8
Place the ball of dough into a large plastic bag and flatten it into a disk roughly 3/4-inch thick.
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9
Place the dough in the freezer for approximately 20 minutes to chill.
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10
Remove the dough from the freezer and roll it out very thin, about 1/8-inch thick.
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11
Cut out cookies using a 1 1/2-inch cutter.
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12
Place cookies on a parchment-lined baking sheet and bake for 10 minutes.
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13
Remove the cookies from the oven and allow them to cool completely.
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14
While the cookies are in the oven, get the coating ready.
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15
Use a double boiler to slowly melt the chocolate, stirring occasionally until it is glossy and smooth.
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16
Stir in the peppermint extract.
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17
Adjust to taste by adding a drop or two more - but don't overdo it!
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18
Coat the cookies one at a time, dropping each cookie into the chocolate, making sure each one gets fully coated.
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19
Lift the cookie out of the chocolate with a fork allowing any excess chocolate to drip off before placing it on a parchment-lined baking sheet to dry.
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20
You want a thin, even coating of chocolate.
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21
Place the cookies in the refrigerator or freezer to set.
