Mix flour, cocoa, baking powder, and salt; set aside. In a large bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg, and with mixer on low, gradually add flour mixture until blended. Divide dough in half. Shape each half into a 9-inch long roll. Wrap in wax paper, and refrigerate about 4 hours, until very firm.
Heat oven to 375°. Lightly grease cookie sheets, or line with parchment paper. Cut each roll into 24–32 slices. Place 1 inch apart on cookie sheets. Bake 10–12 minutes, until cookies look dry. Remove to a wire rack to cool completely.
In a small saucepan, melt mints over low heat. Cool slightly, then put in a zipper-type plastic sandwich bag. Snip off a tiny corner and drizzle chocolate over cooled cookies. Refrigerate 15 minutes for chocolate to harden.
Instead of a bowl, put dry ingredients onto a sheet of wax paper, or an inexpensive bendable paper plate. Now you can pour ingredients easily into mixer bowl—and no extra bowl to clean up!
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