Best Delicate Mint Thins Recipes
EASY MINT THINS
My friends often try to guess the ingredients, but I never tell them how simple they are to make. They taste just like the Girl Scout cookie, and they're perfect for Christmas and bake sales. -Jennifer Setser, Morgantown, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 89 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 34mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
MINT THINS
Provided by Food Network
Categories dessert
Yield Makes 3 1/2 Dozen Cookies
Number Of Ingredients 10
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.
MINT THINS- RITZ
Make and share this Mint Thins- Ritz recipe from Food.com.
Provided by cookiedog
Categories Dessert
Time 20m
Yield 35 cookies
Number Of Ingredients 4
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.
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