Best Mint Slice Cookies Recipes

MINT SLICE COOKIES

Steps:

• Cookies:Line two baking sheets with parchment. In a medium bowl, whisk together cocoa powder, flour, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and granulated sugar on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well incorporated, scraping down sides as necessary. Reduce speed to low, add flour mixture, and mix until just combined; do not overmix. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Filling:In the bowl of an electric mixer fitted with the paddle attachment, beat together confectioners' sugar, corn syrup, butter, and peppermint until well incorporated. Transfer filling to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate at least 1 hour.
• Preheat oven to 350 degrees. Roll out dough between two sheets of parchment to a 1/8-inch thickness. Using a 3-inch oval cookie cutter, cut out ovals and place 1 inch apart on prepared baking sheets. Bake until dry, 10 to 12 minutes. Let cool on sheets 5 minutes, then transfer to wire racks to cool completely.
• Roll out filling between two sheets of parchment to a scant 1/4-inch thickness. Using the same cutter, cut out ovals and sandwich between two cookies.
• Chocolate Coating:Place 8 ounces chocolate in a metal (or other heatproof) bowl. Set bowl of chocolate over a saucepan containing 2 inches of water (don't let bottom touch the water). Heat over medium and bring to just below a simmer. Let melt, stirring gently until chocolate registers 115 degrees on thermometer. Remove bowl; add remaining 4 ounces chocolate to bowl, stirring constantly until chocolate registers 85 degrees. Return bowl to saucepan off the heat and stir constantly until chocolate registers 89 degrees. Use immediately, stirring frequently while using to maintain temper and prevent streaking once chocolate hardens. If tempered chocolate thickens too much during use, place over simmering water again, stirring, 2 to 3 seconds.
• Working with one at a time, place each sandwich in tempered chocolate and turn to coat completely. Transfer to a fresh parchment-lined baking sheet. Working quickly with the back of the tines of a fork, gently tap top of each sandwich to create a design, then slide to another location on parchment to prevent a border from forming. Let stand until set, at least 30 minutes.

MINT SLICE COOKIES

Steps:

• Cream together the butter and sugar until the mixture is light and fluffy. Scrape down the bowl, add the egg, and continue beating until the egg is incorporated and the mixture lightens in color. Add the cocoa powder to the egg mixture and beat until there are no lumps. Finally, fold in the flour until it is all incorporated. You should expect the dough to be very soft. Turn it out onto a piece of baking paper, roll it into a log about 1 1/2 inches thick, and wrap the dough. Place the log into the freezer to chill for at least 30 minutes. Preheat the oven to 350° F (180° C) and line two baking sheets with baking paper. When the dough is finished chilling, take it out of the freezer and slice it into 1/2-inch pieces; you should get about 20 rounds. Place the cookies onto the baking sheets and bake for 10 minutes. Remove the cookies from the oven and leave them to cool completely on the baking sheets. To make the mint filling, simply stir together the powdered sugar, the peppermint extract, and 1 tablespoon of water. The mixture should be very thick, like the texture of playdough. Take a scant teaspoon of the mint filling and use it to top each cookie, patting and smoothing it with your fingers so that it covers the top but stops shy of the edge of the cookie. To coat the cookies, melt the chocolates and the coconut (or vegetable) oil together in the microwave in short bursts, stirring well between each until you have a smooth mixture. Once the chocolate mixture has cooled slightly, dip each cookie in the chocolate, coating it completely. Set the coated cookies on a rack over a piece of foil or parchment paper to drip and set. Once they're set, these should be stored in the fridge, where they'll keep well for at least a week. They also freeze beautifully for up to a month in an airtight container, and they even taste great straight out of the freezer.