Directions

Serving Size: 36

1. In a large bowl, beat the butter until smooth.
2. Add the sweetener and beat until smooth.
3. Add the egg, vanilla and 1/8 tsp peppermint and beat until smooth.
4. In a separate bowl, combine protein, flour, and baking soda and whisk or sift so no clumps remain.
5. Add dry ingredients to wet and beat until smooth.
6. Divide dough in half and put each half on parchment paper. Roll each half out to about 1/4 inch thick (flour rolling pin or use another sheet of parchment paper in between). Place in fridge for at least 1 hour to chill.
7. Preheat oven to 350 degrees Fahrenheit.
8. Remove the chilled dough and cut into 2-2.5” circles on a floured work surface or nonstick surface. (The open end of a shot glass is about 2”).
9. Gather the unused portion and re-roll, chill and repeat until all the dough is used.
10. Place the cut out cookies on a parchment lined baking sheet or silicone baking mat. Bake for 8 minutes and remove from oven. Allow to cool completely.
11. Melt the chocolate and stir in peppermint oil. If you use extract, you will need to add a small amount of oil to prevent the chocolate from seizing.
12. Coat the cookies with a thin layer of chocolate scraping off excess with a knife. Place in the fridge to firm quickly. Enjoy!