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Dessert Thin Mint Wreaths
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| 3/4 cup | butter 1 cup sugar 1/3 cup milk 3/4 tsp peppermint extract |
| 1/2 tsp | vanilla 2 cups flour 1/3 cup baking cocoa 1/4 cup cornstarch |
| 1 tsp | salt 1 lb dark chocolate or white candy coating, melted |
Assorted sprinkles
Cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine flour, cocoa, cornstarch and salt. Gradually add to creamed mixture and mix well. Shape dough into two 1 1/2 inch diameter rolls. Wrap each roll in plastic wrap. Freeze for 2 hours or until dough is firm.
Unwrap and cut into 1/4 inch slices. Place 1 inch apart onto parchment paper lined baking sheets.
Bake 375 for 10-12 minutes or until set. Let cool completely.
Dip cookies in candy coating; allow excess to drip off. Place on waxed paper. Decorate as desired with sprinkles to resemble wreaths. Let stand until set.
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