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Half Dipped Thin Mints Recipe

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This recipe for Half Dipped Thin Mints is from The Rusch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 c flour
1/4 c cornstarch
6 T cocoa
1 c sugar
1/2 c butter, softened
1/3 c milk, can be skim
1/2 t vanilla
3/4 t peppermint extract
3 oz semisweet chocolate
3 T butter
Directions:
Directions:
In a small bowl, whisk together flour, cornstarch and cocoa. In a large bowl cream butter & sugar. With mixer on low speed ad milk & extracts. Mix will look curdled. Gradually add flour mixture. Mix until fully incorporated.
Shape dough into 2 logs, about 1 1/2" or 4 cm in diameter. Wrap in plastic wrap and freeze until very firm--at least 1-2 hours.
Slice dough into rounds not more that 1/4" thick. Place slices onto parchment lined sheets. cookies will not spread much. Bake 375º 9-11 minutes. Cool on wire racks.
In double boiler, melt chocolate & butter together. Remove from heat. Dip half of each cooled cookie into chocolate mixture. Can sprinkle with crushed peppermint candies if desired. Let chocolate set up on wax paper.

 

 

 

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