Cocoa Mints
From the Hershey's Cocoa Cookbook
1 cup Hershey's Cocoa (they make Special Dark cocoa now!)
½ cup butter, softened
2 tsp. Peppermint extract
½ cup water
9 cups (2 lbs.) confectioner's sugar

Combine all ingredients in a large mixing bowl. Mix with hands until well blended. (a Kitchenaid mixer can handle the load) Add more water ¼ tsp at a time, if needed to hold mixture together. Shape into a ball; place on sheet of wax paper and roll out to ¼ inch thich. (I put a sheet of wax paper on top of the mix too.) Cut into desired shapes with mini cookie cutters. (I like the leaf set for fall events.) Place cut shapes on wax paper lined cookie sheets and chill several hours. Store in an air tight container in a cool dry place. 2 ¾ pounds mints.

Note: in order to get an even ¼ inch layer, I bought a ¼ inch wood dowel 36 inches long; cut it in half so I have 2  18 inch long 'rails' for my rolling pin to ride on. I place one on each side of the dough, and as long as I don't slip off the 'rails' my dough is exactly ¼ inch thick for the entire sheet.