Monday, December 19, 2011

Thin Mint Cookies

My second batch of Christmas cookies. These are reminiscent of the Girl Guide mint cookies and are very addictive. Be sure to cut them thin or they will turn out hard instead of crispy.

From Baking Bites, makes 2 dozen cookies

2 1/4 cups flour
1/4 cup cornstarch
6 tablespoons cocoa powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
1/3 cup milk
1/2 teaspoon vanilla
1 teaspoon peppermint extract

10 ounces dark chocolate
1/2 cup butter
1 teaspoon peppermint extract

In the bowl of the stand mixer, cream together the butter and sugar. With the mixer on low, add the milk, vanilla extract and peppermint extract. Gradually add in the dry ingredients.

Divide the dough in half and roll each half into a 1-1/2 inch diameter log. Wrap in plastic wrap and freeze for an hour until the dough is very firm.

Preheat the over to 375 F. Remove the dough from the freezer and slice the dough into rounds no more than 1/4 inch thick. Place the rounds onto a parchment or Silpat lined cookie sheet.

Bake for 15 minutes or until the cookies are firm at the edges. Allow the cookies to cool completely.

Melt the chocolate and butter in a double boiler. Add the peppermint extract. Dip each of the cookies into the melted chocolate and allow to set on a wire rack.


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