Homemade Thin Mints for the Holidays
Ingredients:
- 1 cup butter, softened
- 1 cup sugar
- 1 egg
- 1/2 teaspoon peppermint extract
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1/2 cup cocoa powder
- 2 cups flour
- 16 ounces chopped, dark or semisweet chocolate
- Dash of peppermint extract, optional
- Holiday sprinkles, optional
Instructions:
- Cream together butter and sugar until smooth and fluffy, 3-4 minutes.
- Add the egg and extracts, mixing until smooth.
- Add the dry ingredients, mixing just until combined.
- Divide the dough into two, flattened discs, wrap in plastic and chill for 1 hour before rolling.
- Roll out to about 1/4 inch thick on a well-floured surface. The cocoa powder makes the dough quite sticky so make sure it's chilled and that you use plenty of flour on your rolling surface as well as on your rolling pin.
- Use small, Christmas or other cookie cutters to cut mini shapes out of the rolled out dough. Place on parchment-lined baking sheets and transfer to the freezer for about 10 minutes while you heat up the oven.
- Heat the oven to 350 degrees F.
- Bake chilled cookies for 12 minutes for slightly softer thin mints or 15 minutes for crispy cookies. Let cool completely before dipping in chocolate.
- Melt chocolate in a double boiler or in 30 second increments in the microwave, stirring after each until smooth. Stir in the dash of peppermint extract, if using. Use a fork to dip cooled cookies in the chocolate. Let any excess drip off and place on parchment paper to set. Add any sprinkles while the chocolate is still wet.
- Store in an airtight container or bag in the fridge for up to 1 week or the freezer for up to 1 month.