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Ingredients

1 ¼ cups all-purpose flour ½ cup unsweetened cocoa powder ¼ teaspoon salt ½ cup butter, softened 1 cup white sugar 1 egg ½ teaspoon mint extract 3 (1 ounce) squares semisweet chocolate, chopped ¼ cup butter

Nutrition Info

175.3 calories carbohydrate: 21.7 g cholesterol: 30.7 mg fat: 9.8 g fiber: 1.3 g protein: 2.1 g saturatedFat: 6 g servingSize: - sodium: 91.3 mg sugar: 13.5 g transFat: : - unsaturatedFat: : -

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.

3 dozen

If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.