Everyone loves thin mints, I see no reason to ramble on about them.  I have no cool “thin mint” story.  Wait, I have one!  Yesterday I made homemade thin mints!  They were tons easer than I suspected.  The process is a bit time consuming however it is super easy.

I ran across this recipe via stumbleupon.

The website is bakingbites.com

 

 

 

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 tsp vanilla extract
3/4 tsp peppermint extract or 1/8 peppermint essential oil.

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.  Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

* Now I made 3 logs, they look like yard logs…did not wrap them in plastic wrap before I froze them. I would suggest putting parchment paper on the cookie sheet before freezing.  When I removed my logs one of them violently squished my finger between it and the edge of the pan, ouch!
Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick – if they are too thick, they will not be as crisp – and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes, until cookies are firm at the edges.  * My cookies were ready at about 8 minutes.  So keep a very close eye on the cookies.  I noticed a strong mint smell when the cookies were ready.

Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate or a package of chips
1/2 cup butter, room temperature

Heat in a double boiler on med-high heat till chocolate is starting to melt.  Lower heat to med/ med-low till well incorporated.  Dip each cookie and cover with chocolate and place on the parchment lined sheet.  I use a spoon to remove my cookies.

Microwave directions:  In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.
Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm.  Reheat chocolate as needed to keep it smooth and easy to dip into.

 


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