Tuesday, March 20, 2012
Homemade Thin Mints
http://bakingbites.com/2005/10/thin-minties/ I gave it a go and they turned out great on the first try! My eldest said they were the best thing he had ever tasted, my husband loved them and so did I. I assure you I will be making them again soon. The dough is made ahead of time and frozen for a couple hours before slicing.
Ingredients for wafer
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 (I used Tillamook)
1/3 cup milk (I used Horizon)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
Ingredients for chocolate coating
18-oz dark or semisweet chocolate, (I used Ghirardelli and did half semi-sweet chocolate chips and half milk chocolate chocolate chips)
1/2 cup butter, room temperature
3/4 teaspoon peppermint extract (not in original recipe but I found the mint taste a little lacking in the wafers)
(I also added a couple teaspoons coconut oil)
In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture may look a little curdled.
Gradually, add in the flour mixture until fully incorporated. If too crumbly add a tad more milk.
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, until dough is very firm.
Preheat 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. As I was slicing I would rotate the log after each slice to help prevent one side from getting flat. Place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together.
Bake for 13-15 minutes (I had a few a little too done at 10 minutes, so check them, ovens vary), until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.