Tuesday, March 31, 2009

Mint Cookies - Thin Ones



These homemade cookies are an attempt to copy the expensive ones sold by cute little girls this time of the year. These worked out VERY well! Those of you who know us well know that I usually use whole wheat flour instead of white flour, and will substitute extra light olive oil or applesauce for butter. I wanted these to be crispy however and applesauce makes everything softer and cake-like so I actually followed this recipe exactly as it is. Too bad I can't remember where I got it from.

Hope you enjoy

Homemade Thin Mints

2 ¼ cups flour
¼ cup cornstarch
6 Tb unsweetened cocoa powder
½ tsp salt
1 cup white sugar
½ cup butter, room temperature
1/3 cup milk
½ tsp vanilla extract
¾ tsp peppermint extract

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. Gradually add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 ½ inches in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.

Slice dough into rounds about ¼ inch thick and place on a parchment lined baking sheet.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Chocolate Coating

10 oz dark or semisweet chocolate
½ cup butter, room temperature

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. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper to set for 30 minutes, or until chocolate is cool and firm.

I like to store them in the fridge and eat them cold.

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