Thin Mint Cookies Food

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.

MOCK GIRL SCOUT THIN MINT COOKIES

Steps:

• Melt chocolate coating.
• I melt mine in a large bowl in the microwave.
• Stir in the peppermint oil and the shortening.
• Dip Ritz crackers in chocolate cover completely.
• Place coated crackerers on waxed paper and let sit until chocolate is hard.
• Store in air tight container.

HOMEMADE THIN MINT COOKIES

Steps:

• In a mixing bowl, beat butter for about 30 seconds with an electric mixer at medium speed. Add sugar and beat on medium speed until fluffy, about 1 minute. Add egg, vanilla extract, and peppermint extract and beat until well combined, scraping down the sides of the bowl as needed.
• In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. With the mixer on low speed, gradually add flour mixture to the butter mixture, beating until just combined.
• Divide dough into two equal parts and use your hands to form each part into a disc. Wrap in plastic wrap and refrigerate for 1 hour. It may be tempting to skip the chilling time, but chilling the dough is essential to keeping the cookies from spreading while baking.
• Working with one disc at a time, remove from the refrigerator and roll to 1/4-inch thickness. When rolling the dough, sprinkle cocoa powder on your work surface and rolling pin instead of flour to avoid creating white spots on your cookies.
• Use a 2-inch round cookie cutter to cut the dough into circles. Transfer cut circles to a baking sheet with a small spatula. Re-roll the remaining dough scraps and continue to cut circles until all the dough is used.
• Bake cookies at 350 degrees for 8 minutes. The cookies will still appear soft. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
• Place chopped chocolate in the top of a double boiler over simmering water. Add canola oil. Heat, stirring frequently, until chocolate is completely melted and smooth. Remove from heat and stir in peppermint extract.
• One at a time, dip each cooled cookie in chocolate. Place each cookie in the melted chocolate, push down with a fork to submerge completely, and use the fork to lift the cookie out. Gently tap the fork on the side of the bowl to allow excess chocolate to drip off. Place dipped cookies on a baking sheet lined with parchment or waxed paper.
• Allow cookies to stand until chocolate is completely set.

THIN MINT TRIFLE

Steps:

• Prepare a 9-by-13-inch baking pan and the cake mix according to package directions. Stir in 1 cup of the chopped cookies into the batter. Bake the cake according to package directions and let cool completely. Once cool, cut the cake into 1-inch square pieces, set aside.
• Whip together the cream, corn syrup and vanilla together, in a medium bowl, with an electric mixer on medium-high speed until medium peaks form.
• Assemble the trifle: Layer half of the cake pieces on bottom of the trifle dish. Evenly spread half of the whipped cream over the cake and to the edge of the trifle dish. Sprinkle all but 2 tablespoons of the chopped cookies over the whipped cream. Dollop all of the vanilla pudding over the cookie layer and spread evenly to the edge of the trifle dish. Evenly top with the remaining cake. Then dollop with the remaining whipped cream. Sprinkle with the reserved cookies and mint.
• Refrigerate for at least 4 hours up to overnight. Use a long-handled serving spoon to scoop.

THIN MINT ICE CREAM CAKE

Steps:

• Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
• Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
• Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
• Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
• Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
• Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
• Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
• Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

THIN MINT MILK SHAKE

Steps:

• Place all ingredients in a blender in order listed; cover and process until blended. Serve immediately.

THIN MINT COOKIES

Steps:

• Mix chocolate and extract.
• Dip crackers in chocolate mixture, turning to evenly coat both sides of each cracker. Carefully scrape off excess chocolate. Place crackers in single layer on waxed paper-covered baking sheets; sprinkle with crushed candy.
• Refrigerate 30 min. or until chocolate is firm.

HIDDEN CHOCOLATE MINT COOKIES

Steps:

• Mix the shortening, sugars and egg.
• Stir in water and vanilla.
• Stir together the dry ingredients then mix into the batter.
• Chill the dough.
• Enclose each wafer into about 1 tablespoon of dough.
• Place each on a greased baking sheet and bake in a 400 degree oven for 8-10 minutes, or until no imprint remains when touched lightly.