THIN MINT COOKIE RECIPE (makes 36 cookies)
{recipe adapted from 101 Cookbooks} via flourishingfoodie.com
Ingredients
8 ounces of butter, room temperature
1 cup powdered sugar
1 tsp vanilla extract
1 cup cocoa powder
3/4 tsp salt
1 1/2 cups whole wheat pastry flour
1 package (12 oz) of semi-sweet chocolate chips
1/4 tsp peppermint extract
Directions
1. In a large bowl, beat the butter until light and fluffy. Add the powdered sugar and continue to mix until creamy.
2. Add the vanilla extract and the cocoa powder and mix until the consistency of chocolate frosting.
3. Add the salt and whole wheat pastry flour, and beat until the dough sticks together but is still a bit crumbly.
4. Drop the dough onto a floured surface and knead together to form a ball. Flatten into a disc and wrap in Saran wrap. Place in the freezer and let chill for 20 minutes.
5. Preheat the oven to 350 F. Line a baking sheet with wax paper.
6. Take the dough out of the freezer and place it between two pieces of wax paper. Roll out the dough 1/8 inch thin. With a cookie cutter, cut out your desired shapes. If the dough becomes to soft to lift the cookies onto the cookie tray, place the rolled, cut dough on a baking tray, and place it back in the freezer for 10 minutes. The cookies should then peel off of the wax paper with ease.
7. Bake the cookies for 10 minutes. Let cool for 30 minutes.
8. In a double boiler, or a make-shift double boiler, melt the chocolate chips with the peppermint extract. To do this, bring a large pot of water to a boil. Place the chocolate chips in a smaller pot, then place it in the large pot filled with water. Let the chocolate chips melt, and then remove from the boiling water.
9. Dip the cookies into the chocolate and place on parchment paper. To speed up the cooling process, place the cookies in the fridge or freezer.