MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Homemade Thin Mint Cookies
Categories: Cookies, Snacks, Desserts, Chocolate
     Yield: 36 cookies

     1 c  Butter; room temp
     1 c  Powdered sugar
     1 ts Vanilla extract
     1 c  Unsweetened cocoa powder
   3/4 ts Salt
 1 1/2 c  Cake flour

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     1 lb Good quality semi-sweet
          - chocolate; chopped
     1 ts Peppermint extract; to
          - taste

 Cookie dough: In a mixer cream the butter until it is
 light and fluffy. Add the powdered sugar and continue to
 cream, scraping the sides of the bowl a couple times if
 necessary. Stir in the vanilla extract, salt, and cocoa
 powder. Mix until the cocoa powder is integrated and the
 batter is smooth and creamy, resembling a thick frosting.
 Add the flour and mix just until the batter is no longer
 dusty looking but still a bit crumbly. Turn the dough out
 onto a clean counter, gather it into a ball, and knead it
 together into a nice, smooth mass. Divide the dough in 2,
 flatten into disks, and wrap in plastic wrap. Chill for 15
 minutes.

 Rollout and bake: Preheat oven to 350 F/175 C. Roll dough
 out really thin, about 1/8". These are called thin mints
 after all. You can either roll it out between two sheets
 of plastic, or dust your counter and rolling pin with a
 bit of flour and do it that way. If the dough is too firm
 to roll you can microwave it for 5 seconds. Cut out
 cookies and bake for 10 minutes. Remove the cookies from
 the oven and allow them to cool completely on a wire rack.

 Make the peppermint coating: Meanwhile, prepare your
 chocolate coating. Using a double boiler, slowly melt the
 chocolate, stirring occasionally until it is glossy and
 smooth. You can add 1 tablespoon of shortening if your
 chocolate is too thick. Alternatively, use a microwave in
 short 15-20 second bursts to melt the chocolate. Stir in
 the peppermint extract.

 Finishing the cookies: Using a fork gently drop the
 cookies one at a time into the chocolate coating. Flip to
 coat all sides. Lift the cookie out of the chocolate with
 the fork and bang the fork on the side of the pan to drain
 any extra chocolate off the cookie. You are after a thin,
 even coating of chocolate. Place on a parchment lined
 baking sheet, and repeat for the rest of the cookies.
 Place the cookies in the refrigerator or freezer to set.

 From: http://www.inkatrinaskitchen.com

 Uncle Dirty Dave's Archives

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