3/4 cup butter, softened
1 cup sugar
1/3 cup 2% milk
3/4 tsp. peppermint extract
1/2 tsp. vanilla extract
2 cups all-purpose flour
1/3 cup baking cocoa
1/4 cup cornstarch
1/2 tsp. salt
1 lb. dark chocolate or coating chocolate, melted
1. In a large bowl, cream butter and sugar until light and fluffy. Beat in milk and extracts. Combine flour, cocoa, cornstarch, and salt; gradually add to creamed mixture and mix well.
2. Shape dough into a tube, put in plastic wrap, and place in freezer for two hours, or until firm.
3. Unwrap and cut, placing 1 inch apart on parchment lined cookie sheets.
4. Bake at 375 for 10-12 minutes or until set. Remove cookies from sheet and place on a wire wrack to cool completely.
5. Dip cookies in chocolate and place on parchment paper. These cookies look cute with sprinkles on them, but are good without also.:)