Chocolate Buttons
1/4 cup butter, softened
1/2 cup packed dark brown sugar
1/4 cup unsweetened cocoa powder
1 tablespoon milk
1 teaspoon vanilla
1/4 teaspoon baking soda
2/3 cup all-purpose flour
4 oz bittersweet chocolate, chopped
1 1/2 teaspoons shortening (or olive oil)
1/2 teaspoon mint extract
Preheat oven to 375F. In a large mixing bowl beat butter, brown sugar, cocoa powder, milk and vanilla with an electric mixer on low to medium speed until combined. Beat in baking soda and as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in half.
On a lightly floured surface, roll half of the dough at a time until 1/16 inch thick. Using a 1 to 1 1/2 inch round cookie cutter, cut out dough. Place cutouts on an ungreased cookie sheet. bake for 4 to 5 minutes of until edges are firm. Let stand for 1 minute on cookie sheet. Transfer to a wire rack and let cool.
In a small heavy saucepan heat and stir chocolate and shortening over low heat until smooth. Remove from heat. Stir in mint extract. Let stand until just cool enough to handle. Place in an easily cleaned icing bag and drizzle onto cookie. Let stand until set.