DELICATE MINT THINS
Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.-Kristine McDaniel, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
EASY MINT THINS
My friends often try to guess the ingredients, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they're perfect for Christmas and bake sales. -Jennifer Setser, Morgantown, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt chocolate candy coating; stir until smooth. Stir in extract., Dip crackers in chocolate candy coating; allow excess to drip off. Place on waxed paper; let stand until set., Drizzle tops with white candy coating; decorate as desired. Let stand until set. Store in airtight containers.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
THIN MINT COOKIES
If you love chocolate and mint you are sure to love this homemade version of the Girl Scout Cookies.
Provided by Lauren
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In a large bowl, beat 1/2 cup butter or margarine until creamy. Add the sugar, and beat until mixed well. Beat in egg and mint extract.
- Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
- Divide dough in half. On lightly floured surface roll dough into two 1 1/2 inch diameter cylinders. Wrap each cylinder in waxed paper, and refrigerate 5 hours.
- Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
- Remove one cylinder at a time, and slice 1/4 inch thick pieces with very sharp knife. Place on cookie sheets about 1 1/2 inches apart. Bake 10 to 12 minutes.
- Melt 1/4 cup butter or margarine and the semisweet chocolate in a double boiler or in the microwave. Drizzle over warm cookies. Place on wire racks, and let cool and harden completely.
Nutrition Facts : Calories 175.3 calories, Carbohydrate 21.7 g, Cholesterol 30.7 mg, Fat 9.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 6 g, Sodium 91.3 mg, Sugar 13.5 g
MINT THINS
Provided by Food Network
Categories dessert
Yield Makes 3 1/2 Dozen Cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Cream the butter until it is light and fluffy. And the powdered sugar and continue mixing, stopping to scrape the sides of the bowl as needed. Mix in the egg and vanilla extract. Sift together the flour, cocoa powder, and salt. Add the flour mixture by halves, beating to incorporate after each addition. Turn out the dough onto a clean surface and form it into a disk with your hands. Split the disk in half and place them in the fridge to firm up for 1 hour.
- Working on a floured surface (you'll need a decent amount, since the dough is sticky), roll out the dough to 1/8-inch thick. Shape the cookies using 1 1/2-inch round cutter and place them on a parchment-paper-lined baking sheet. Bake for 10 to 12 minutes, then let cool completely.
- Break up the chocolate into a bowl and set it over a small pot of simmering water (make sure the water doesn't touch the water). Add the butter and the peppermint flavor and stir the mixture steadily until it's fully melted and looks glossy and smooth. Remove the bowl and let the chocolate cool slightly.
- One by one, drop the cookies in the chocolate, then scoop them out with a fork to let the excess drip off. (Tap the cookies against the side of the bowl to help drain the extra chocolate.) Move them carefully to a wire rack or parchment-paper-lined baking sheet. When they're all coated, move the sheet to the refrigerator or freezer to set.
MINT THINS- RITZ
Make and share this Mint Thins- Ritz recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 20m
Yield 35 cookies
Number Of Ingredients 4
Steps:
- MICROWAVE chocolate in small microwaveable bowl as directed on package. Stir until completely melted. Blend in extract.
- DIP crackers in melted chocolate, completely coating crackers with chocolate. Carefully scrape off excess chocolate. Place on waxed paper-covered baking sheets; sprinkle with crushed candy.
- REFRIGERATE 30 minute or until chocolate is firm.
- Chocolate-Peanut Butter Cookies.
- Omit peppermint extract and candy cane. Spread each cracker with a thin layer of peanut butter before dipping into the melted chocolate.
CHOCOLATE MINT THINS
Two of my favorite flavors together: chocolate and mint. I have not tried this recipe yet, but thought I would share it.
Provided by Margo59
Categories Dessert
Time 1h5m
Yield 42 cookies
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Combine butter, 1 cup sugar and brown sugar in large mixing bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg, peppermint and vanilla extracts.
- Continue beating until well mixed.
- Reduce speed to low; add flour, cocoa, baking powder and salt.
- Beat until well mixed.
- Shape dough into 1 inch balls; roll in remaining sugar to coat.
- Place 2 inches apart on ungreased cookie sheet.
- Bake for 10-13 minutes or until cookies are set.
- Immediately press mint half into center of each cookie.
- Let stand 2 minutes them remove to wire rack.
- Cool completely.
- NOTE: Chocolate mints will melt slightly after being pressed into the warm cookies, but will set upon cooling.
Nutrition Facts : Calories 116.5, Fat 5.2, SaturatedFat 3.2, Cholesterol 16.7, Sodium 66.6, Carbohydrate 17.8, Fiber 0.5, Sugar 9.7, Protein 1
MINT-GLAZED BUTTER THINS
Provided by The Bon Appétit Test Kitchen
Time 1h
Yield Makes 24 Cookies
Number Of Ingredients 9
Steps:
- Position racks in top and bottom third of oven; preheat to 350°F. Line 2 large rimmed baking sheets with parchment. Using electric mixer, beat first 4 ingredients, 1/4 teaspoon peppermint extract, and salt in large bowl until fluffy. Beat in flour.
- Place 1 cup powdered sugar in bowl. Working with 1 level tablespoon at a time, shape dough into balls; roll in powdered sugar to coat. Place on sheet. Press each lightly with flat-bottomed cup. Sprinkle each with more powdered sugar, then press again to thin 3 1/4-inch round. Bake cookies 8 minutes. Reverse sheets; bake until golden at edges, about 9 minutes longer.
- Meanwhile, stir 1 cup powdered sugar, 1/4 teaspoon peppermint extract, and 2 tablespoons cream in small bowl until smooth, adding more cream by 1/2 teaspoonfuls if glaze is too thick to spread.
- Transfer cookies to rack; spread glaze over warm cookies. Cool on rack.
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