Mint Chocolate Cookies

Process together in a food processor about 15 seconds:
Sugar
Peppermint Tea

Beat with an electric mixer:
Butter
Mint/sugar mixture from above

Add and mix completely:
Egg
Vanilla Extract
Peppermint Extract

Sift together, then add and mix just until completely incorporated:
All-Purpose Flour
Cocoa
Salt

Wrap the dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll the dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer the cookies onto cookie sheets that have been lined with parchment paper or silicone liners. Bake 8 to 10 minutes, until the surface of the cookies looks completely dry and set. Let the cookies cool slightly on the sheets, then transfer to a wire rack to cool completely. Decorate, if desired, before serving.

Royal Icing

In a mixing bowl, combine 1 pound confectioners' sugar, 3 tablespoons meringue powder, and 6 tablespoons warm water; mix on medium speed for 5 minutes. Add 1/4 to 1/2 teaspoon peppermint extract (to taste) an dmix to incorporate. Tint with food coloring if desired.

Enjoy!