- 48
- 120 mins
- 132 mins
Ingredients
- Cookie Dough for Thin Mints
- 2 1/4 cups all purpose flour
- 1/4 cup cornstarch
- 6 tablespoons of unsweetened cocoa powder( omit and add 2 drops of green food coloring for Christmas and St. Patricks Day)
- 1 cup brown sugar
- 1/2 cup butter, room temperature
- 1/3 cup half and half
- 1/2 teaspoon vanilla extract
- 1 teaspoon peppermint extract
Preparation
Step 1
Mix cornstarch, flour, (cocoa powder if using to make chocolate thin mints) in a bowl together set aside.
Add cream together butter and sugar. Add food coloring in the milk and the extracts. Gradually, add in the flour mixture until well mixed..
Shape dough into two logs, about 1 1/2 inches wrap in wax paper and freeze for at least 1 hour, until dough is very firm.
Heat oven to 375.
Slice dough into rounds, shape with fingers if not completely round before baking, and don't cut more than 1/4 inch thick, if you cut them too thick they won't be crisp. Place on a parchment lined cookies sheets.
Bake 12 to 14 minutes till edges are brown. Cool completely
Dark Semi Sweet Chocolate Coating
2 bags semi sweet chips or good grade chocolate
1 bar of paraffin wax melted
In a microwave safe bowl melt a half bar of paraffin wax melt in microwave until completely melted, add a bag of chocolate chunks and keep stirring till melted and thin. If you need more, melt other half of the bar of wax and the bag of chocolate, repeat above directs. Reheat if it gets cold, a minute at a time till thin and easy to dip. Use two forks, dip the cookie into the chocolate and then transfer to wax paper to dry.