Sunday, April 3, 2011

Homemade Thin Mints

So, on to another homemade version of a delicious cookie. Along with the longer days and the sunny, warm weather, the girl scouts have arrived, packing boxes of deliciousness. My two favorite Girl Scout cookies are thin mints and Carmel DeLites (Samoas). I have made them both from scratch. Today's post: thin mints. 
Let me tell you, I was surprised to find that these lovely cookies are super healthy. Ok, so that is super healthy for being a cookie. I love that they are made from whole wheat flower and have less butter than most cookies. All that being said, they taste exactly the same as the one's the teal-vested girls sell--and with less preservatives.

So, here goes--thin mints! Enjoy!

Thin Mints
(The recipe came from c'est la vie.)

for the cookie:

1/2 cup butter, softened
1/4 cup brown sugar
2 T. sugar
1 egg
1 t. vanilla
2 T. cocoa powder
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 1/2 cup whole wheat flour 

Cream butter and sugar together, then add egg. Stir in vanilla and cocoa powder. 

Add baking powder, baking soda, salt and flour. Mix until well blended. Put mixture in the fridge for 15-30 minutes.

After chilling roll cookie dough out thin (about 1/4 inch). Cut out cookies into 2-inch rounds. I just used a narrow-mouthed cup. Bake at 350 for 10 minutes. 

for the coating: 

2 cups Andes chips {or 1 bag of Andes mints if you can't find the chips}
1 cup chocolate chips

Melt chocolate in a double boiler--or a heat-proof bowl over a saucepan. Stir until melted. Using a fork, coat each cookie and place on parchment (or foil) to set. The coating will need to set for a few hours before they are ready to eat (or you can just stick them in the fridge--or freezer--if you just can't wait).

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