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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