1/2 cup sugar
1/2 cup powdered sugar
1/4 cup light butter
1 teaspoon cold water
1 teaspoon mint extract
1/4 teaspoon salt
1/2 cup all-purpose flour
1/2 cup Dutch-process cocoa
Icing:
6 tablespoons powdered sugar
2 teaspoons water
Crushed peppermint candies
Heat oven to 375 degrees. Coat 2 sheet pans with baking spray. In a large bowl, beat together sugar and butter. Blend in water, mint extract and salt. Stir in flour and cocoa powder. Dough will be a bit dry and crumbly.
On flat surface, place dough between 2 sheets of plastic wrap. Roll out to a thickness of 1/8 inch. Lift off top layer of plastic. Cut out cookie shapes using a 2-inch cutter. Transfer cookies to prepared sheet pans with a thin metal spatula. Bake 8 minutes in a preheated 375-degree oven, until cookies are puffed and shiny. Transfer cookies to racks to cool completely.
To make icing, in a small bowl, stir together powdered sugar and water. Drizzle or pipe over cookies. While icing is still soft, sprinkle with crushed peppermint, if desired.
24 cookies
