Homemade Thin Mints
Ingredients
Chocolate Wafers
-
8
ounces
organic butter
-
1
cup
organic powdered sugar
-
1
teaspoon
natural vanilla extract
-
1
cup
cocoa powder
-
¾
teaspoon
fine grain sea salt
-
1½
cups
whole wheat pastry flour
Chocolate Peppermint Coating
-
1
pound
good quality semi-sweet chocolate
-
to taste
natural peppermint oil
Instructions
- Preheat the oven to 350°F with racks in the middle.
- Cream the butter until light and fluffy, then add powdered sugar and mix well.
- Stir in vanilla extract, salt, and cocoa powder until smooth.
- Add whole wheat pastry flour and mix until just combined.
- Form the dough into a ball, flatten it into a disk, and freeze for 20 minutes.
- Roll out the dough to ⅛-inch thick and cut into 1½-inch rounds.
- Bake cookies for 10 minutes and cool on a rack.
- Melt chocolate using a double boiler or microwave, then stir in peppermint oil.
- Coat each cookie in chocolate and place on a parchment-lined baking sheet to set.
- Refrigerate or freeze to firm up the chocolate coating.
Nutrition Facts (estimated)
Servings
3 to 4 dozen cookies
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
2g
Sodium
200mg
Cholesterol
30mg
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