HOMEMADE THIN MINTS

INGREDIENTS:


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 or margarine, (1 stick), room temperature

1/3 cup milk

1/2 tsp. vanilla extract

3/4 tsp. peppermint extract

DARK CHOCOLATE COATING:

10 oz. dark or semi-sweet chocolate

1/2 cup butter or margarine, at room temperature

DIRECTIONS:


In a bowl, whisk flour, cornstarch, cocoa powder and salt; set aside.

In a large bowl, cream butter and sugar;
whisk in milk and extracts.
Gradually beat in flour mixture; blend completely.

Shape dough into 2 logs, about 1-1/2 inch in diameter.
Wrap in plastic wrap, and freeze a couple of hours, until dough is very firm.


Heat oven to 375ºF (190ºC).

Line baking sheet with parchment paper. P> Slice dough into rounds, not more than 1/4" thick (for a nice crispy cookie);
place on prepared baking sheet about 1" or so apart, cookies will not spread very much.

Bake 13 - 15 minutes, until cookies are firm at edges.

Place on wire rack, cool cookies completely.


DARK CHOCOLATE COATING:

In a saucepan, over medium-low heat, combine chocolate and butter.
Melt until chocolate is smooth, consistency somewhere between chocolate syrup and fudge for a thin coating.

Dip each cookie in melted chocolate, turn with a fork to coat;

transfer to parchment paper or wax paper to set up at least 30 minutes, or until chocolate is cool and firm.
Heat chocolate as needed, to keep it smooth and easy to dip into.

Makes 42 - 48 cookies..


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