Homemade Thin Mints From Scratch

INGREDIENTS

** Make sure you get PEPPERMINT, not spearmint, and make sure you get extract, or oil, not flavoring.
** Sift the flour before useing and leveling the cup, too much flour will result in a dry dough.

For the cookies:

1 cup (8 oz, or 2 sticks) unsalted Butter, at room temperature

1 cup Unsweetened Cocoa Powder

1 cup Powdered Sugar

1 teaspoon Vanilla

¾ teaspoon Salt

1 ½ cups all purpose Flour

For the coating:

3 cups bittersweet chocolate, chopped

1 ½ tsp Vegetable or Coconut Oil

Approximately 1 teaspoon McCormick's Pure Peppermint Extract

Instructions

1- *These will require refidgeration before baking
2- Cream butter until light and fluffy, then add the powdered sugar and mix until combined. Stir in the salt, vanilla and cocoa powder. Mix until the cocoa powder is integrated and the batter resembles a thick frosting. Add the flour and mix just until the flour is combined, making sure to not over mix.

3- Form dough into a ball. Knead a few times to bring together, then flatten into a disk between half an inch and one inch thick, cover in plastic wrap then place in fridge for 11 hour.

**Heat oven to 375°F. after dough has been refridgerated

4- Remove dough from the freezer and roll it out really thin on a floured surface, about 1/8-inch. Cut cookies using 1 1/2-inch cutter (I used a small cordial glass that measured almost 2" and it was the perfect size).

5- Place cookies on a parchment lined baking sheet and bake for 7-10 minutes. Remove the cookies from the oven and allow them to cool completely on a wire rack.

**While the cookies bake, make the peppermint coating. Chop the baking chocolate into very small, thin pieces. Place in a glass measuring cup or similar container along with the oil and microwave in short 15-20 second bursts. Stir in the peppermint extract. Feel free to add more peppermint as you see fit. (Don't add any more, the amount is perfect)

6- Once cookies have cooled and chocolate has melted, dip cookies in the chocolate. Shake off any excess chocolate before placing on parchment. Place in fridge/freezer to set.