{"id":7224,"date":"2024-08-24T02:54:11","date_gmt":"2024-08-24T02:54:11","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=7224"},"modified":"2024-10-28T00:33:29","modified_gmt":"2024-10-28T00:33:29","slug":"thin-mint-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/thin-mint-cookies\/","title":{"rendered":"Thin Mint Cookies"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
<\/div>\n<\/div>\n\n\n\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n\n

In a mixer, cream:<\/p>\n\n\n\n

1\/2 c butter<\/em><\/strong><\/p>\n\n\n\n

1\/4 c Crisco<\/em><\/strong><\/p>\n\n\n\n

1 c sugar<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1 egg<\/em><\/strong><\/p>\n\n\n\n

1\/2 tsp vanilla<\/em><\/strong><\/p>\n\n\n\n

1\/2 tsp peppermint<\/em><\/strong> extract<\/em><\/strong><\/p>\n\n\n\n

Add:<\/p>\n\n\n\n

1\/2 tsp salt<\/em><\/strong><\/p>\n\n\n\n

1 tsp baking powder<\/em><\/strong><\/p>\n\n\n\n

1\/3 c cocoa<\/em><\/strong><\/p>\n\n\n\n

2 c flour<\/em><\/strong><\/p>\n\n\n\n

Scrape down sides of bowl.<\/p>\n\n\n\n

This is a thick dough.<\/p>\n\n\n\n

Mix on low until it comes together.<\/p>\n\n\n\n

There’s no need to chill the dough.<\/p>\n\n\n\n

Lay a large piece of plastic wrap on the counter.<\/p>\n\n\n\n

Take a portion of dough, place it on the plastic wrap.<\/p>\n\n\n\n

Cover the dough with another large piece of plastic wrap.<\/p>\n\n\n\n

Use a rolling pin to roll the dough out.<\/p>\n\n\n\n

There is no need for additional flour.<\/p>\n\n\n\n

As the dough is rolled, the top piece of plastic wrap will be strained, so occasionally lift it off the surface of the dough & gently lay it back down.<\/p>\n\n\n\n

Cut out shapes.<\/p>\n\n\n\n

Place cookies on cookie sheets lined with silicone baking mats or parchment.<\/p>\n\n\n\n

Bake @ 375, 8 minutes or until centers are dry.<\/p>\n\n\n\n

Let cool on cookie sheets for a few minutes before moving to cooling racks.<\/p>\n\n\n\n

When all the cookies are made and cooled, begin the chocolate coating.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Chocolate Coating<\/span>:<\/p>\n\n\n\n

In the top of a double boiler:<\/p>\n\n\n\n

10 oz Chocolate Bark, chopped fine<\/em><\/strong> <\/p>\n\n\n\n

1 tsp canola oil<\/em><\/strong><\/p>\n\n\n\n

1 tsp peppermint extract<\/em><\/strong><\/p>\n\n\n\n

Stir frequently until smooth, remove from heat.<\/p>\n\n\n\n

Careful not to overcook.<\/p>\n\n\n\n

Dunk cookies in melted chocolate, generously coating the top.<\/p>\n\n\n\n

Makes about 64 cookies (using a 2 1\/4″ round cutter).<\/p>\n\n\n\n

NOTES<\/p>\n\n\n\n