Homemade Thin Mints

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This is the season for baking cookies!  I enjoy baking cookies and I know my family enjoys eating them. This has become a Christmas tradition. Baking up tons of cookies for family and friends. If you love cookies and baking then you will enjoy the next posts of cookies I have planned!

I love peppermint and chocolate together and these cookies are perfect, and not just for the Christmas season! These cookies taste like if not even better than the Girl Scouts Thin Mints ( without the festive crunchy topping ). You might even find yourself baking up these cookies all year around. They are so good.

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I made these cookies healthier by using whole wheat flour and some more natural sweetners, but you would not even know it! This simple minty chocolate cookie dough is rolled into circles and chilled in the freezer to give them that extra crunch.. Then, you dip them in rich dark chocolate. These cookies are a great option to give away because you can make them and freeze them even after they been dipped. You might just find yourself hoarding these instead of giving them away. They truly are that good! I would say that these are one of my favorite cookies.

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Whole Wheat Homemade Thin Mints

Note: If you don’t have whole wheat pastry flour you can use 1/2 cup of white whole wheat flour and 1/2 cup unbleached flour. Also, if you don’t have the Dutch-process cocoa the natural cocoa powder will work just as fine.

Ingredients

1 cup whole wheat pastry flour or flour of your choice, plus a little more for the surface

1/2 cup unsweetened Dutch- process cocoa powder

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

5 Tablespoons butter, softened

1/2 cup raw sugar

1/4 cup honey

1 egg

1 egg yolk

3/4 teaspoon pure peppermint extract

Peppermint candies, crushed ( optional )

2 pounds of dark chocolate, coarsely chopped

Directions

1.Preheat oven to 325 degrees.

2.In a small bowl, whisk together the flour, cocoa powder, baking soada, baking powder, and salt.

3. In a medium bowl ( or the bowl of a stand mixer ), beat the butter , sugar,a nd honey on medium high speed for 1 minute. Reduce the speed to medium low and add the egg and egg yolk.. Mix well. Add the peppermint extract.

4. Slowly add the flour mixture, and beat just until incorporated. Shape the dough into 2 disks, wrap them in plastic wrap and refrigerate until firm, at least an hour ( up to two days ).

5. Roll out 1 disk of dough on al lightly floured surface to 1/8 inch thickness. Using a 2 inch round cutter, cut out into circles and place 1 inch apart on parchment lined baking sheets. Roll and cut the scraps until all dough is used. Freexe the tray of cookies until firm about 15 minutes. Repeat with the other disk of dough and freeze also.

6. Bake the frozen cookies until dry to the touch about 12 minutes. It is really importand to bake them all the way through so they arecrispy and not soft..

7. Transfer the baked cookies to wire rack to cool completely. They will keep well at this point covered up to 3 days.

8. Melt the chocolare in a heat proof bowl in the microwave at 1 minute intervals at 50% power. Stirring in between each increments. You can also use a double broiler.

9. Dunk the cooled cookies into the melted chocolate, one at a time. Using a fork, press lightly on the cookie until completely submerged in the chocolate. Using the flat edge of a knife or another fork, gently push the cookies onto parchment paper or wax paper. Sprinkle the crushed peppermint on top ( if using ). Let the cookies hardened, an hour or so. If you are in a hurry then you can refrigerate them.

10. The dipped cookies will keep covered in the refrigerator for up to a week or in the freezer for up to a month.

Recipe Source: Martha Stewart Living

 

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