Homemade Thin Mints from an old Girl Scout...

Tomorrow is 

National Girl Scout Cookie Day

and I am helping out my friends at 

The Daily Meal with a special treat...

(this book is my mom's Girl Scout Handbook from the 1940's!)

Homemade Thin Mints!

They are surprisingly easy and fun to make.

cream together softened butter, sugar and peppermint extract...

then mix together unsweetened cocoa, flour and salt

and combine with butter mixture...

form dough into balls...

flatten with the bottom of a glass or your palm

and bake...

melt dark chocolate, butter and more peppermint extract...

then coat the cookie with melted chocolate...

let chocolate set and you are done!

and yes, many years ago, 

I was a Girl Scout,

not much has changed-

the Cooking Badge completed, the Cyclist Badge blank!

Look for Girl Scouts in your area Friday,

they will be unveiling their new box design, 

giving out samples and undoubtedly making everyone smile!

Homemade Thin Mints

3 sticks unsalted butter at room temperature

1 cup sugar

1 1/2 tsp Peppermint Extract

3 1/2 cups all purpose flour

1 1/4 cup unsweetened cocoa powder

1/4 tsp kosher salt

For dipping
10 oz bag of dark chocolate chip morsels

1 stick of butter

1/2 tsp peppermint extract

Preheat oven to 350

In the bowl of an electric mixer fitted with a paddle attachment, mix together butter sugar until just combined then add peppermint extract.  In a medium bowl sift together flour, cocoa and salt.  Slowly add dry mixture to butter/sugar mixture until dough starts to come together.  

By hand, roll dough into balls slightly smaller tan the size of a golf ball and place on cookie sheet.  With the bottom of a drinking glass or your palm,

 flatten the balls until dough is approx 1/2 inch thick.

Bake for 15 minutes and place on rack to cool.

While cookies are cooling, melt chocolate chips and butter, 

when melted, stir in 1/2 tsp Peppermint Extract.

One by one, dip bottom of cooled cookies in the melted chocolate mixture, then turn to coat top and all sides.  Place on tray lined with parchment paper and let cool until hardened.

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