Saturday, February 26, 2011

Girl Scout Cookies Part 2!

Last weekend I conquered Caramel deLites and Peanut Butter Patties. This Saturday I got in a fight with a college staple, Thin Mints. (This is for you G-Babe!) Once I again I divided up the batch into two different recipes. The first I followed was for the classic thin mints. I learned from the Peanut Butter Patties and went with dark chocolate instead of semi-sweet and tried to use less chocolate in the coating process. However covering things in chocolate is both messy and a pain (admittedly I was feeling a little lazy today) so eventually I started putting the chocolate on with a spatula much like you would frost a cupcake. The second batch is my pimping Thin Mints on steroids and now I will never go back to normal Thin Mints (That is a challenge!). These cookies have a layer of peppermint buttercream layer that is just heavenly.
Homemade Thin Mints
(with and without Peppermint Buttercream)
2 1/4 cups all purpose flour

1/4 cup cornstarch

6 tbsp unsweetened cocoa powder

1/2 tsp salt

1 cup white sugar

1/2 cup butter, room temperature

1/3 cup milk
1/2 tsp vanilla extract

3/4 tsp peppermint extract or more if you want it super minty (Note: extract is different than oil!)
1. Whisk together flour, cornstarch, cocoa powder and salt.

2. In a large bowl, cream together butter and sugar. Add in the milk and the extracts. 
3. Gradually, add in the flour mixture until fully incorporated.

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

5. Preheat oven to 375F.
Slice dough into rounds not more than 1/4 inch thick and place on a parchment lined baking sheet. 
Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
Peppermint Buttercream Layer
2 cup powdered sugar

4 tablespoons melted butter

2-3 drops pure peppermint oil
 (Note: oil is different than extract!)
1/2 tsp. heavy whipping cream
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.
Dark Chocolate Coating

10-oz dark or semisweet chocolate

1/2 cup butter, room temperature
1-2 drops peppermint oil
1. In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. 
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.

Unattractive, Lazy Chocolate Covered Cookies.

Notes: Watch your cookies! I baked mine for the recommended amount of time and they are a wee bit crunchy. Not burnt or too hard but I like mine a bit softer. About Extracts/Oils: Pure Peppermint Oil is much stronger than Peppermint Extract. If you use oil you need significantly less than extract.

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