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Homemade Thin Mints: Submitted by: dwmoar | Date Added: 17 Mar 2011
Listed in: Candy

2 1/4 cups all-purpose flour
1/4 cup cornstarch
6 tbsp organic unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1 stick local butter at room temperature
1/3 cup local milk
1/2 tsp real vanilla extract
3/4 tsp peppermint extract

Cooking Instructions

1. In a small bowl, whisk together flour, cornstarch, cocoa powder, and salt.

2. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled, don't worry. Gradually, add in the flour mixture until fully incorporated.

3. Shape the dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1 to 2 hours, until dough is very firm.

4. Preheat oven to 375 degrees. Slice the dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a tin foil lined baking sheet. Cookies will not spread very much, so you can put them quite close together.

5. Bake for 13 to 15 minutes, until the cookies are firm at the edges. Cool cookies completely on another surface (try a sheet of parchment paper) before dipping in chocolate.

Dark Chocolate Coating
20-oz organic fair trade dark chocolate
2 sticks local butter at room temperature


1. Put the mixture in a double boiler on the stove and melt completely.

2. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat the chocolate as needed to keep it smooth and easy to dip into. Work quickly so it doesn't cool too fast.

3. Set the cookies on a tray and place in the fridge or freezer to firm up for an hour or so.

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Homemade Thin Mints
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