Thin Mint Cookies

Recipe Yeilds 30 Cookies:

Ingredients:

690g London Blend

120g Cocoa Powder

7g Baking soda

630g Butter

600g sugar

22g peppermint extract

6g Salt

Preparation:

Mix the butter and sugar together in a stand mixer until creamy.

Combine the dry ingredients and add to the butter and sugar mixture.

Wrap the dough and let it rest for 2 hours.

After 2 hours, remove the wrap and roll the dough. Cut with cookie cutters.

Bake at 350 f for 20 minutes.