Creme de Thin Mints

Preheat oven to 350ºF.

Cream softened butter, then add powdered sugar, mixing until combined. Stir in salt, creme de menthe and cocoa powder. Add flour and mix until combined.

Form dough into a ball, flatten into a disk, cover in plastic wrap. Freeze for 15 minutes.

Remove from the freezer and roll it out to about 1/8-inch thickness. Cut cookies using a round cookie cutter (I used a shot glass).

Put cookies on a baking sheet and bake 10 minutes. Remove from oven and cool on a rack.

For the coating:
Chop baking chocolate. Melt coconut oil in a double boiler until smooth. Slowly stir in creme de menthe. If you like your cookies extra minty, you can add 1 teaspoon peppermint extract instead of the creme de menthe.

Dip cooled cookies completely in chocolate coating. Place on parchment or wax paper and set in freezer or fridge until firm.