girl scout cookies, part 2 :)
another perfect treat for st. patty's day!
2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract
10-oz dark or semisweet chocolate
recipe originally from here.
made some modifications :)
1. in a small bowl, whisk together flour, cornstarch, cocoa powder and salt.
2. in a large bowl, cream together butter and sugar.
3. with the mixer on low speed, add in the milk and the extracts.
(mixture will look curdled.)
4. gradually, add in the flour mixture until fully incorporated.
5. shape dough into two logs, about 1 1/2 inches in diameter,
wrap in plastic wrap and freeze for at least 1-2 hours
(you want dough to be very firm)
(try to get this log roll as round as possible...
you'll see that mine were a bit lopsided. LOL)
6. preheat oven to 375 degrees
7. slice dough into rounds not more than 1/4 inch thick
(if too thick, they will not become crisp)
and place on a parchment lined baking sheet.
(cookies don’t spread very much, so you can put them quite close together.)
8. bake for 13-15 minutes, until cookies are firm at the edges.
cool cookies completely on a wire rack before dipping in chocolate.
tip: at this stage taste your cookie.
if it doesn't taste minty enough for you,
add 1 teaspoon of mint extract to your chocolate mix
AFTER melted in step #9
9. in a microwave safe bowl, melt chocolate
10. dip each cookie in melted chocolate, turn with a fork to coat,
then transfer to a piece of parchment paper or wax paper to set up
for at least 30 minutes, or until chocolate is cool and firm.
(reheat chocolate as needed to keep it smooth and easy to dip into)
11. cool & enjoy! :)
yet again... i'm really learning to let go of the perfectionist in me
and just appreciate the charm of this homemade creation :)
honestly, they did taste super good.
not the exact consistency of a thin mint,
but the right crunch and the right flavors.