Thin mints

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa
powder and salt.In a large bowl, cream together butter
and sugar. With the mixer on low speed, add in the milk
and the extracts. Mixture will look curdled. Gradually,
add in the flour mixture until fully incorporated.Shape
dough into two logs, about 1 1/2 inches (or about 4 cm)
in diameter, wrap in plastic wrap and freeze for at least
1-2 hours, until dough is very firm. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick -
if they are too thick, they will not be as crisp - and
place on a parchment lined baking sheet. Cookies
will not spread very much, so you can put them
quite close together.Bake for 13-15 minutes, until
cookies are firm at the edges. Cool cookies completely
on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter.
Melt on high power in the microwave, stirring every
45-60 seconds, until chocolate is smooth. Chocolate
should have a consistency somewhere between
chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a
fork to coat, then transfer to a piece of parchment
paper or wax paper to set up for at least 30 minutes,
or until chocolate is cool and firm.Reheat chocolate
as needed to keep it smooth and easy to dip into.

Recipe and picture from Baking Bites. Also, check out their
recipe for homemade Samoas!