In a large bowl beat butter with a mixer on medium 30 seconds. Add sugar and salt and beat until combined. Beat in egg yolk and peppermint extract. Beat in flour and cocoa powder. Shape dough into a 6-inch roll. Wrap in plastic wrap or waxed paper. Chill 2 hours or freeze 1 hour or until firm enough to slice.
Preheat oven to 375°F. Cut roll into 1/8- to 1/4-inch slices. Place 2 inches apart on an ungreased cookie sheet. Bake 7 to 8 minutes or until edges are firm. Cool on cookie sheet on a wire rack (cookies are too delicate to remove until cooled).
In a medium bowl combine semisweet chocolate and candy melts. Microwave 1 1/2 to 2 minutes or until melted and smooth, stirring twice.
Using a fork, dip each cookie into melted chocolate, allowing excess to drip off. Place on waxed paper-lined trays. Chill until set.
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Layer cookies between waxed paper in an airtight container. Store in refrigerator up to 5 days or freeze up to 3 months.
9 g fat
(6 g saturated fat,
0 g polyunsaturated fat,
2 g monounsaturated fat),
18 mg cholesterol,
62 mg sodium,
18 g carbohydrates,
1 g fiber,
13 g sugar,
1 g protein.