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Thin Mint Cookies
Description:
Minty chocolate cookies similar to the ones you buy at your
front door.
Yield: About 4 dozen.
|
Mint Cookie
| Qty |
Unit |
Ingredient |
| 2 1/4 |
c. |
Flour |
| 1/4 |
c. |
Corn Starch |
| 6 |
Tbsp. |
Cocoa Powder |
| 1/2 |
tsp. |
Salt |
| 1 |
c. |
Sugar |
| 1/2 |
c. |
Butter (room temperature) |
| 1/3 |
c. |
Milk |
| 1/2 |
tsp. |
Vanilla Extract |
| 3/4 |
tsp. |
Peppermint Extract |
Directions:
- Whisk together flour, corn starch, cocoa powder, and salt
- Cream butter and sugar with mixer
- Add milk, vanilla, and peppermint to creamed mixture and mix on low
- Add dry ingredients slowly and mix just until incorporated
- Shape dough into logs about 1 1/2 inches thick
- Wrap in plastic wrap and freeze compeltely, about 2 hours
- When frozen, slice into 1/4 inch thick rounds
- Bake at 375 for 13-15 minutes until firm around the edges
- Cool completely
Chocolate Coating
| Qty |
Unit |
Ingredient |
| 10 |
oz. |
Semi-sweet Chocolate |
| 1/2 |
c. |
Butter |
Directions:
- Melt butter and chocolate together in a double boiler
- Coat cooled cookies, using a pair of forks to turn them
- Place coated cookies on a parchment-lined cookie sheet
- Freeze cookies
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Copyright 2005-2009, Kevin Worcester
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