COOKIE OF THE WEEK–Plan for Your Valentine: Thin Mints

February 6, 2011 at 2:42 pm Leave a comment

These cookies are not heart-shaped, but I can guarantee you that you will keep (or snag) a Valentine if you share them. These are one of the “fussiest” cookies I make, but also the most sought after. I make the dough in advance and freeze it which makes the final baking process go more quickly. They taste the best the day they are made. They never last long in my house and I usually double the recipe.  I found this recipe in a woman’s magazine back in 1980’s and never kept track of its actual origin. I am including photos of the process below. I roll the dough in logs and after chilling or freezing it, I cut it in even slices before rolling in sugar. I prefer using parchment on all sheets when making cookies.

Thin Mint Cookies

6 oz. semisweet chocolate chips
2 cups flour
2/3 cup butter, softened
1/4 cup light corn syrup
2 teaspoons baking soda
1/4 teaspoon salt
1 egg
1/2 cup granulated sugar and extra for rolling cookies
2 boxes  of 1 1/4” round chocolate covered mints, (24 mints)

In a double boiler, melt chocolate chips stirring occasionally.

In large bowl with mixer at low speed, beat melted chocolate, flour, baking soda, salt, butter, corn syrup, egg and 1/2 cup sugar until blended. Increase speed to medium and beat till well mixed. Wrap dough in plastic wrap and refrigerate for at least two hours. Dough can be frozen.

Measure 1/3 cup of granulated sugar in bowl.  Shape dough into 96 balls and roll balls in sugar to coat.

Bake cookies at 350 for 12-15 minutes till set.

While hot, place mints on cookies and top with remaining cookies.

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Cookie of the Week: Cashew Butterscotch Bars Let’s talk about butter

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