• 2/19 Chocolate Mint Day 2

    From Dave Drum@1:2320/105 to All on Sat Feb 18 04:33:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Thin Mint Cookies
    Categories: Cookies, Snacks, Desserts, Chocolate
    Yield: 36 Servings

    1 c Butter; room temp
    1 c Powdered sugar
    1 ts Vanilla extract
    1 c Unsweetened cocoa powder
    3/4 ts Salt
    1 1/2 c Cake flour

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    1 lb Good quality semi-sweet
    - chocolate; chopped
    1 ts Peppermint extract; to
    - taste

    Cookie dough: In a mixer cream the butter until it is
    light and fluffy. Add the powdered sugar and continue to
    cream, scraping the sides of the bowl a couple times if
    necessary. Stir in the vanilla extract, salt, and cocoa
    powder. Mix until the cocoa powder is integrated and the
    batter is smooth and creamy, resembling a thick frosting.
    Add the flour and mix just until the batter is no longer
    dusty looking but still a bit crumbly. Turn the dough out
    onto a clean counter, gather it into a ball, and knead it
    together into a nice, smooth mass. Divide the dough in 2,
    flatten into disks, and wrap in plastic wrap. Chill for 15
    minutes.

    Rollout and bake: Preheat oven to 350-|F/175-|C. Roll dough
    out really thin, about 1/8". These are called thin mints
    after all. You can either roll it out between two sheets
    of plastic, or dust your counter and rolling pin with a
    bit of flour and do it that way. If the dough is too firm
    to roll you can microwave it for 5 seconds. Cut out
    cookies and bake for 10 minutes. Remove the cookies from
    the oven and allow them to cool completely on a wire rack.

    Make the peppermint coating: Meanwhile, prepare your
    chocolate coating. Using a double boiler, slowly melt the
    chocolate, stirring occasionally until it is glossy and
    smooth. You can add 1 tablespoon of shortening if your
    chocolate is too thick. Alternatively, use a microwave in
    short 15-20 second bursts to melt the chocolate. Stir in
    the peppermint extract.

    Finishing the cookies: Using a fork gently drop the
    cookies one at a time into the chocolate coating. Flip to
    coat all sides. Lift the cookie out of the chocolate with
    the fork and bang the fork on the side of the pan to drain
    any extra chocolate off the cookie. You are after a thin,
    even coating of chocolate. Place on a parchment lined
    baking sheet, and repeat for the rest of the cookies.
    Place the cookies in the refrigerator or freezer to set.

    Makes 30 to 40 cookies (1 serving)

    From: http://www.inkatrinaskitchen.com

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