Ingredients:
Original recipe makes 3 dozen
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
Directions:
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.
Recipe Credit Allrecipes.com.
[…] This particular chocolate bunny recipe is super simple and easy to make. It only calls for three ingredients, allows for freehand ‘drawing’ of the bunny (versus molds, which can require a bit of skill), and you could easily substitute with any thin, round cookie to change up the flavor combination (We’re thinking Girl Scout Samoan or Thin Mint!). […]
[…] cookies have a cinnamon-y depth, almost a rich caramel flavor that is absolutely begging to be pie crust. […]
i love thin mints. I never thought about making my own! YUMMY!