Saturday, October 9, 2010
This recipe is for anyone who would like to try their hand at making knock-off girl scout cookies (Thin Mints). I would recommend when you do the slicing before the baking, make sure to do them fairly thin if you want them to have the "cracker-like" crunch as opposed to a chewy finish. But that's up to you however you like them!
1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 tsp. salt
1/2 cup butter, softened
1 cup sugar
1/2 tsp. mint extract (or a tad extra for extra-minty-ness)
3 (1 ounce) squares semisweet chocolate, chopped
1/4 cup butter
1. In a large bowl, beat 1/2 cup butter until creamy. Add the sugar and beat until mixed well. Beat in egg and mint.
2. Sift flour, cocoa and salt together in a bowl. Add to egg mix 1/2 at a time, mixing well after each addition.
3. Divide dough in half. Roll each into logs. Wrap in wax paper, and then in plastic wrap. Freeze for a couple hours until nice and firm.
4. Preheat oven to 350*. While preheating, slice logs 1/8 to 1/4 inch thick and place on cookie sheets lined with parchment paper about 1 1/2 inches apart. Bake 10-12 minutes and cool on wire racks.
5. For the glaze, melt the 1/4 cup butter and chopped chocolate in a microwaveable bowl. Start with 30 seconds and stir...30 more seconds and stir.. continue until thoroughly melted. Drizzle or spoon over cookies and let sit until glaze has set up. Enjoy!