Chocolate Mint Dalmatian Cookies

1. In a medium bowl, whisk the flour, cocoa powder and salt. Set aside.

2. In the bowl of a stand mixer at medium speed, cream the butter or margarikne, and the sugar until light and fluffy. Beat in the peppermint extract, vanila extract, and the egg. Add in the dry ingredients in three additions and beat until just blended, scraping down the sides with a spatula as needed. The dough will be a little sticky.

3. Divide the dough into two. Place each piece on a sheet of parchment paper or plastic wrap. Using the parchment or plastic as an aid, roll each piece into a 2-inch diameter log, about 9 inches long. Chill for 2 hours in the freezer or make a day in advance and keep in the refrigerator.

4. Preheat the oven to 350°F. Line two jely roll pans or cookie sheets with parchment paper. Unwrap the cookie dough. Try to roll the logs to make them as round as possible because when you slice the cookies, the shape will be what it is, the cookies don’t spread or rise when baked.

5. Cut into 1/4-inch slices. If necessary, pat around the edges to smooth them and make them perfectly round. Place the sliced cookies onto the prepared pans. Stick 4-5 white chocolate chips, tip side down and press into the dough to make the polka dots. Bake the cookies for 12-14 minutes until dry to the touch.

Remove to a rack and cool completely.

6. Cookies can be made 4-5 days ahead and kept in an airtight container.