Thin Mint Cookies

Thin Mint Cookies

Source: Beth Kassis

Ingredients:

1-1/2 Cup GF Flour
1/3 Cup plus 1 Tbsp cocoa
1/4 teaspoon salt
1/2 cup butter
1 cup white sugar
1 egg
1/2 tsp mint extract
3 (1 oz. squares semisweet chocolate) (I think I doubled this amount)
1/4 cup margarine
1/2 tsp xanthan gum

Instructions:
1. In a large bowl, beat 1/2 cup margarine until creamy.

2. Add the sugar, and beat until mixed well.

3. Beat in egg and mint extract.

4. Mix GF flour, cocoa and salt together and add mixture by halves into creamed mixture, beating well after each addition.

5. Divide dough in half.

6. On lightly floured surface roll dough into two 1-1/2 inch diameter cylinders.

7. Wrap each cylinder in waxed paper, and refrigerate 5 hours.

8. Preheat oven to 350 degrees.

9. Prior to baking place cylinders in freezer for 30 minutes.

10. Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife.

11. Place on cookie sheets about 1-1/2 inches apart.

12. Bake 10 to 12 minutes.

13. Melt 1/4 cup margarine and the semisweet chocolate in a double boiler or in the microwave.

14. Drizzle over warm cookies.

15. Allow to cool and harden completely.

NOTE: I found that this last step worked best if you place the cookies on a wire rack and then drizzled the chocolate over them. That way the coating will not puddle around the cookie.