Thin Mints

My husband loves mint and chocolate. For Valentines Day I made him these Thin Mints (they are a homemade version of the girl scout cookie). I thought they turned out great. I found this recipe a few years ago in a cookbook I checked out from the Library it was a great book . . if I could remember the title I would recommend you check it out.

Thin Mints

1 1/2 cups GF flour (these work great gluten free)
1/2 cups cocoa powder
1 1/4 cups sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 sticks of butter
2 egg yolks
1 1/2 teaspoons peppermint oil
1/4 teaspoon vanilla
1 1/2 lb. bittersweet chocolate

Mix dry ingredients, cut in butter. Add egg yolks, peppermint, vanilla. I always add the egg whites at this point because the dough seems too dry to me, the original recipe does not call for them, but I recommend it.

Make a log and refrigerate for at least 2 hours.

Slice into cookies and bake at 350 degree for 15 min (you want these to be crunchy so make sure you cook them long enough, you may need a few more minutes).  Note: they spread more than you would guess, so give them plenty of room so they are pretty.

Let them cool and then dip them in the melted chocolate.  I like to add more peppermint to the dipping chocolate. I then put then in the fridge to set up.

I suspect you could make them like traditional cookies (cream butter sugar, first) I have just not tried that yet.