For these cookies you will need 3 inch ring molds or 3-4 inch removable bottom, tart pans.
2 1/4 c. graham cracker crumbs
1/3 c. sugar
1/4 c. cocoa powder
7 oz. melted butter
Toss together dry ingredients. Add melted butter, mix thoroughly.
Press 2 Tbs. of crumbs into each 3 inch ring mold and chill.
6 oz. butter
5 oz. sugar
2 tsp. mint extract
3/4 lbs. white chocolate melted and cooled
1 c. small dark chocolate chips
Beat butter and sugar well using whisk attachment in a stand mixer. Very slowly, add one egg, beat very
well. Scrape down the sides of the bowl. Beat in one more egg. Then add a little of the melted, cooled
white chocolate. Alternate the eggs and chocolate, beating very well in between. The mixture should be
very thick. Beat in the mint extract. Stir in the chocolate pieces. Pipe into the ring molds until filled 1/4"
from the top. Chill well.
Remove rings. Smooth tops with hot spatula. Glaze over a rack. Chill.
1 lb. chocolate
1 1/3 c. cream
2 tsp. peppermint extract
Bring cream to a boil. Remove from heat. Add chocolate. Stir to melt. Add mint extract. Stir until
Take a cooling rack and place it over a half sheet pan. Remove the ring molds from the cookies and
place the cookies on the cooling rack. With a spatula dipped in hot water then dried, smooth the tops
of the cookies. Pour the glaze over each cooking. The glaze will drip onto the sheet pan. Let cool and
Store cookies in the refrigerator.