Sherry Yard, Chocolate Covered Chocolate Mint Cookies

1 1/2 cups all purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 cups sugar
1/2 tspn baking powder
1/4 tspn baking soda
1/4 tspn salt
6 ounces ( 1 1/2 sticks) cold unsalted butter, cut into 1/2 inch pieces
2 large egg yolks
1 1/2 tspn peppermint oil
1/4 tspn vanilla extract
1 1/2 bittersweet chocolate

1. Place the flour, cocoa, sugar, baking powder, baking soda, and salt in a food processor fitted with the steel blade and pulse a few times to combine the ingredients. Add the butter and pulse to cut the butter into the dry ingrediets. Add the egg yolks, peppermint oil, and vanilla and pulse until a dough forms on the blades of the food processor.

2. Remove the dough from the food processor and shape into a 2 inch thick log. Wrap in plastice wrap or parchment paper and refrigerate for at least 2 hours, or overnight.

3. Place racks in the middle and lower third of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

4. Remove the dough from the refrigerator. Cut into 1/4 inch thick disks and arrage 1/2 inch apart on the baking sheets. Bake for 10 minutes. Switch the baking sheets from top to bottom and rotate from front to back and continue to bake for another 3-4 minutes, until the cookies are light brown. Remove from the oven and allow to cool on racks. Make sure to let the baking sheets cool between batches. Do not handle the cookies until they are cool or they'll break.
5. Melt and temper the bittersweet chocolate (follow prev. recipe)

6. Place a sheet pan upside down on your work surface, next to the melted chocolate. Cover with parchment paper. Dip the cookies one by one in the chocolate, using a fork to turn over and then lift them out of the chocolate. It helps to tilt the bowl forward by leaning it on a folded kitchen towel.

7. Set the dipped cookies on the parchment, beginning at the far end so your don't drip chocolate on the other cookies when you set them down. (cookies will keep for 3-5 days in the regigerator or 2 weeks in freezer.