Ingredients

1. 1 cup butter, room temperature
2. 1/2 cup sugar
3. 1 tablespoon dried mint leaves
4. 2 cups flour
5. 1/4 teaspoon salt
6. 6 oz. good quality dark chocolate (Valrhona or Callebaut)
7. 1-2 teaspoons vegetable oil

Preheat oven to 350. Using an electric mixer, cream the butter and sugar together. Add the mint, flour and salt and mix to combine. Shape into a log, approximately 2” in diameter and roll tightly in plastic wrap. Refrigerate 1 hour. Remove the plastic wrap and cut the cookie dough into ½ “ rounds. Arrange the cookies on an ungreased cookie sheet and bake 12-15 minutes.

In a microwave safe bowl, melt the chocolate at 50% power in 30 second intervals; stopping to stir at each interval. When the chocolate is fully melted, use a fork to whisk in a small drizzle of vegetable oil, adding a bit more if the chocolate is not liquefied enough to drizzle off the tines of the fork. Use a fork or small spoon to drizzle the cookies with the melted chocolate. Let cool so the chocolate can harden. Yields: about 2 ½ dozen cookies.