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  • Ingredients

    • 1 1/4 cups all-purpose flour

    • 1/2 cup unsweetened cocoa powder

    • 1/4 teaspoon salt

    • 1/2 cup butter, softened

    • 1 cup white sugar

    • 1 egg

    • 1/2 teaspoon mint extract

    • 3 (1 ounce) squares semisweet
      chocolate, chopped

    • 1/4 cup butter

  • Preparation

    In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract. Sift flour, cocoa, and salt together into a small bowl.

    Add flour mixture by halves into creamed mixture, beating well after each addition. Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders.

    Wrap each cylinder in waxed paper, and refrigerate 5 hours. Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.

    Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes. Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave.

    Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.

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