HOMEMADE THIN MINT Girl Scout COOKIES

Ohhhh...Thin Mint Cookies...Don't ya just LOVE 'EM??
Well...while I was making the SAMOAS...I thought I
should try these little babies too, & I'm glad I did..
They were such a HIT with everyone who had one
of these minty..chocolaty..crisp melt in your
mouth sensations..

I found them on Baking Bites from a number of years
back..Lucky me..They even taste better (if that can be)
after they have been in the freezer...Ok Here it is:

RECIPE
For Dough:
2 1/4 c. flour
1/4 c. cornstarch
6 Tbsp. unsweetened cocoa powder
1/2 tsp. salt
1 c. white sugar
1/2 c. butter, room temperature
1/3 c. milk (any kind)
1/2 tsp. vanilla extract
3/4 tsp. peppermint extract

For Chocolate Coating
10 oz. dark or semisweet chocolate
1/2 c. butter, room temperature

DIRECTIONS:
1) In a small bowl whisk together flour, cornstarch
cocoa powder, & salt.
2) In a large bowl, cream together butter & sugar.
With the mixer on low speed, add in the milk & the
extracts. Mixture will look curdled. Gradually, add
flour mixture until fully incorporated. SEE BELOW:

3) Shape dough into two logs, about 1 1/2 inches in

diameter, wrap in plastic wrap & freeze for at least

1-2 hours, until dough is very firm. SEE BELOW:

4) Pre-heat oven to 375F. Slice dough into

rounds not more than 1/4 inch thick. (If they are

too thick they will not be as crisp) & place on

a parchment lined (or I used a Silpat Liner)

baking sheet. Cookies will not spread very much,

so you can put them quite close together.

***TIP***When slicing the cookie log you can dip

your knife into warm water before each cut but

make sure you don't have any residue left on the

knife from the previous cut..You want a clean cut

Maybe a cheese slicer would work??SEE BELOW:

5) Bake for 13-15 min, until cookies are firm

at the edges. Cool completely on a wire rack

before dipping in chocolate. SEE BELOW:

TO MAKE CHOCOLATE COATING:

1) Measure out 10 oz. of chocolate ( I used chocolate

chips) & a kitchen scale. SEE BELOW:

2) In a microwave-safe bowl, combine chocolate

& butter. SEE BELOW:

3) Melt on high power in the microwave, stirring every

45 sec. until chocolate is smooth. (Watch carefully

you don't want it to scorch.) Chocolate should

have the consistency somewhere between chocolate

syrup & fudge for a thin coating. SEE BELOW:

4) Dip each cookie in melted chocolate, turn with

fork to coat, then transfer to a piece of parchment

paper (or wax paper) to set up for at least 30 min.

or until chocolate is cool & firm. I think I would

definately put them in the freezer to harden up..

but I think cold Thin Mint Cookies taste even

better coming from the freezer..SEE BELOW:

***Tip**(Reheat chcolate as needed to keep it

smooth & easy to dip cookies in)

I put a piece of wax paper over the silpat liner &

baking sheet for support under it. Before I put

them in the refrigerator to set up.

You are finished...Yeah... Now you can watch

the compliments start coming & keep coming..

they are that good!!!