Homemade Thin Mints #Christmas #cookies

Homemade Thin Mints

Homemade Thin Mints are meet equal the genuine entity! Firm mint umber cookies glazed in beverage. They secernment surprising! These cookies are loose to excrete and everyone present rave nearly them. The perfect placement between candy and drinkable instrument have you move for cook after cook. The dough can be made risen and unthawed or the full sunbaked cookies can be frostbitten for a fast snack.

Umber and strike are one of those combinations that you either sex, hate, or honorable feature to be in the mode for. I fall in the newest assemblage.

I don't typically displace to mint umber when I pauperism to satisfiable my course tooth. But, erstwhile in a piece, I get a craving for Range Candy cupcakes, peppermint falsify block, or diaphanous mints.

For the cookie

  • 2 cups all-purpose flour
  • 1/2 cup dark cocoa powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter softened
  • 2/3 cup granulated sugar
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract

For the coating

  • 12 ounces dark or semisweet chocolate coarsely chopped
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon peppermint extract

Make the cookies

  1. In a medium bowl, combine the flour, cocoa powder, and salt. Stir with a whisk; set aside.
  2. Using a stand mixer fitted with the paddle attachment or with a hand-held mixer, beat the butter and sugar together on medium speed until smooth and creamy, about 3 minutes. Beat in the egg white followed by the vanilla and peppermint extract. The dough may appear curdled, this is normal. Gradually add the flour in 3 additions, beating just until incorporated after each one. Scrape down the sides of the bowl as needed. 
  3. Divide the dough in half. Working with one half at a time. Place the dough between two pieces of parchment paper and roll it to a 1/4 inch thickness. Leaving the dough in between the parchment paper, transfer it to a baking sheet. It's okay to stack the slabs of rolled dough. Refrigerate for at least 3 hours or freeze it for 1 hours.
  4. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. 
  5. Working with one disk at a time. Remove the top layer of parchment paper and cut circles with a 2-inch cookie cutter. Place the cookies on the prepared baking sheets about 1 and 1/2 inches apart. Gather the scraps of dough, reroll and chill to continue cutting and baking.
  6. Bake for 15 to 18 minutes, until the cookies feel firm to the touch. Cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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