Homemade Thin Mints - Make Ahead - Freezer Safe
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
2 dozen
ingredients
- 1 cup unsalted butter, room temperature
- 1 cup unsweetened cocoa powder
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 3⁄4 teaspoon salt
- 1 1⁄2 cups all-purpose flour (fluffy, not packed)
- 16 ounces semisweet baking chocolate
- 1 teaspoon vegetable oil
- 1 teaspoon peppermint extract or 1 teaspoon oil
directions
- If baking immediately, turn oven to 350. (disregard if you are freezing).
- Cream butter until light & fluffy, then add powdered sugar and mix completely. Stir in salt, vanilla & cocoa powder. Mix until completely mixed, w/ consistency of thick icing/frosting. Add flour & mix just until combined. Don't mix too long!
- Form dough into a ball. Knead a few times, then flatten into a disk between 1/2" - 1" thick. Cover in plastic wrap then place in freezer for 15 minutes.
- Remove dough from freezer. Roll until very thin (1/8") on floured surface. Cut cookies using 1.5" cutter or rim of a small glass.
- Place cookies on a baking sheet & bake for 10 minutes.
- Allow to cool completely on a wire rack. While cooling, start prep of chocolate coating.
- Chop baking chocolate into very small, thin pieces. Place in a glass measuring cup along w/ the oil & microwave 15-20 seconds at a time until totally melted. Stir in peppermint extract.
- Drop cookies, one at a time into the coating. Turn to coat entirely. Place on parchment paper to set. (&/or place into refrigerator or freezer to set).
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RECIPE SUBMITTED BY
WJKing
Lancaster, Pennsylvania
Hello, and welcome to my recipe collection online! My full-time career is that of Realtor...I was born & raised in the Mennonite faith all of my life. My husband was raised in the Amish faith. Together we have a very rich food heritage from both of our parents- much of which has been passed down through the generations - and I'm happy to share some of these recipes here with you! (including canning & freezing recipes) Hope you enjoy them!