Easy Mint Thins Food

EASY MINT THINS

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.

THIN MINT COOKIES

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.

MINT THINS

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.

EASY GIRL SCOUT THIN MINTS

Steps:

• Melt mints and morsels in microwave or double boiler.
• Dip Ritz crackers in chocolate mixture ( I use my little ice tongs to make it easy).
• Place on wax paper lined cookie sheet.
• If you want to decorate cookies with sprinkles, you have to do it before the chocolate dries -- after every 3 or 4 cookies.
• When sheet is full, refrigerate for 15 minutes.
• Peel cookies from wax paper (can be used again for next batch).
• Store in tightly sealed container in the refrigerator. They go fast. I've kept them as long as a week if they were well hidden.
• The computer wouldn't let me put it in the list of ingredients, but I use Andes Mint Bits found in the baking aisle.

CHOCOLATE THIN MINTS

Steps:

• Line a square 8" baking pan with aluminum foil, letting an inch of foil overhang the sides. In a bowl set over barely simmering water or in a microwave oven, heat semisweet chocolate until half the chips are melted. Remove from heat and stir until completely melted and smooth. Spread half the semisweet chocolate evenly in bottom of pan. Refrigerate 5 to 10 minutes. Meanwhile, heat white-chocolate chips until half-melted. Remove from heat and stir until completely melted. Stir in peppermint oil and food coloring until blended. Spread over cooled chocolate. Refrigerate 10 minutes or until firm. Reheat remaining semisweet chocolate if necessary. Spread over cooled white-chocolate layer. Refrigerate until solid. Lift dessert from pan and transfer to cutting board. Peel away foil. With a heavy sharp knife, cut into sixteen 2-inch squares, then cut squares into triangles.

MINT THINS- RITZ

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.