It’s that time of year again! Girl scout cookies are back and have us texting and calling all our little cousins asking if they know anyone selling them! Now you can make them yourself year round thanks to the wonderful bloggers who got fed up with paying $3.50 a box! Enjoy!
(Photo credit: bakingbites.com)
Homemade Thin Mints
Ingredients:
(Cookie)
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
1.) In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2.) In a large bowl, cream together butter and sugar.
3.) With the mixer on low speed, add in the milk and the extracts. (mixture will look curdled.)
4.) Gradually, add in the flour mixture until fully incorporated.
5.) Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours (you want dough to be very firm)
6.) Preheat oven to 375F.
7.) Slice dough into rounds not more than 1/4 inch thick (if too thick, they will not become crisp) and place on a parchment lined baking sheet. (cookies don’t spread very much, so you can put them quite close together.)
8.) Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Ingredients:
(Chocolate coating)
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature
1.) In a microwave safe bowl, combine chocolate and butter.
2.) Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. (chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.)
3.) Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. (Reheat chocolate as needed to keep it smooth and easy to dip into.)
4.) Let cool, and enjoy!
(Photo credit: bakingbites.com)