From the kitchen of Stephanie Knewasser. Mom
heard from her friend Kathy Fitch that if you dunk a
Ritz cracker in mint chocolate, it tastes like a Girl
Scout Thin Mint Cookie. I wanted to find a recipe to
duplicate the real thing. I found 4 recipes online.
They were all similar. The main differences were
[1] brown sugar vs no brown sugar [2] milk vs egg
whites vs whole egg [3] chocolate vs cocoa. This is
my 1st attempt, and everyone gave them 2 thumbs
up (after being refrigerated), but I'd like to try it with
egg whites for comparison sake. As always, if I can
find a way to improve a recipe, I'll post the changes.
heard from her friend Kathy Fitch that if you dunk a
Ritz cracker in mint chocolate, it tastes like a Girl
Scout Thin Mint Cookie. I wanted to find a recipe to
duplicate the real thing. I found 4 recipes online.
They were all similar. The main differences were
[1] brown sugar vs no brown sugar [2] milk vs egg
whites vs whole egg [3] chocolate vs cocoa. This is
my 1st attempt, and everyone gave them 2 thumbs
up (after being refrigerated), but I'd like to try it with
egg whites for comparison sake. As always, if I can
find a way to improve a recipe, I'll post the changes.
Cream:
6 Tbsp butter
2 Tbsp brown sugar
1/2 c sugar
1 tsp vanilla
3 Tbsp milk
Add:
1/4 c + 2 Tbsp cocoa
1 c + 2 Tbsp flour
1/4 tsp baking soda
pinch salt
This makes a thick dough.
On a piece of wax paper, roll the dough into a log.
Wrap wax paper around the log, twisting at the ends.
Refrigerate until dough is firm enough to work with.
Line cookie sheets with parchment.
Using a SHARP knife, slice the dough into thin
wafers. To prevent square cookies, rotate the log
after every couple slices.
Bake @ 350, 10-12 minutes.
Let set 4 minutes before moving to a rack to cool.
Bake all cookies.
In a double boiler, melt chocolate.
Don't have a double boiler?
Fill a pot 1/3 full with water.
Place a Pyrex bowl on top.
Over low-med heat, melt
1 bag chocolate mint wafers
Using 2 forks, dunk cookie in chocolate, scrape
excess chocolate off & place on wax paper to set.
Store cookies in refrigerator.
Makes 65 2" cookies.
6 Tbsp butter
2 Tbsp brown sugar
1/2 c sugar
1 tsp vanilla
3 Tbsp milk
Add:
1/4 c + 2 Tbsp cocoa
1 c + 2 Tbsp flour
1/4 tsp baking soda
pinch salt
This makes a thick dough.
On a piece of wax paper, roll the dough into a log.
Wrap wax paper around the log, twisting at the ends.
Refrigerate until dough is firm enough to work with.
Line cookie sheets with parchment.
Using a SHARP knife, slice the dough into thin
wafers. To prevent square cookies, rotate the log
after every couple slices.
Bake @ 350, 10-12 minutes.
Let set 4 minutes before moving to a rack to cool.
Bake all cookies.
In a double boiler, melt chocolate.
Don't have a double boiler?
Fill a pot 1/3 full with water.
Place a Pyrex bowl on top.
Over low-med heat, melt
1 bag chocolate mint wafers
Using 2 forks, dunk cookie in chocolate, scrape
excess chocolate off & place on wax paper to set.
Store cookies in refrigerator.
Makes 65 2" cookies.
| "I like her because she smiles at me and means it." |
 |
 |
