It's the time of year when I hate going shopping; on some level more than during the holidays. Why? Because sure enough there are 4-foot temptresses in little green uniforms outside every store hawking their more-addictive-than-crack cookies.... I am talking about Girl Scouts.
Don't get me wrong. I support the Girl Scouts and will probably put my daughters (if I have any) in a troupe some day. If only the cookies were so yummy!! My favorite are the thin-mints. So when my mother sent me this recipe for Homemade Thin Mints I knew I had to share. I'll probably be buying the ingredients later this weekend. I'll let you know how they turn out.
Homemade Thin Mint Cookies
Makes 64 cookies
1 ¼ cups all-purpose flour
1 cup sugar
½ cup cocoa powder
¼ t salt
¼ t baking soda
¾ cup butter
3 T milk
1 t pure vanilla extract
½ t pure peppermint extract
4 cups semisweet chocolate chips
2 T butter
½ t peppermint extract
Use a food processor to blend dry ingredients, by pulsing. Add margarine, milk, vanilla, and mint extract and pulse until well combined. Scrape out dough, knead until all the ingredients are well incorporated, and chill in refrigerator for 1 to 2 hours, till mixture is firm.
Preheat the oven to 350° and line two large baking sheets with parchment paper.
When dough is ready, roll balls about as big as a heaping teaspoon, and press them, one by one, onto the baking trays, leaving about 3 inches of space around each.
Flatten each to about a quarter inch thick and bake for 12-15 minutes.
Roll a heaping teaspoon of cookie dough into a ball and place onto prepared baking sheets, leaving about 3 inches in between each ball. Cool on rack completely.
Melt chocolate chips and margarine until smooth using a double boiler or microwave. Stir in the mint extract. Dip cooled cookies into the chocolate using your fingers or a fork. Arrange cookies plates lined with parchment paper and refrigerate until coating sets.