Best Spearmint 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- 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.
DELICATE MINT THINS
Newly married, I needed something fancy to impress my relatives at a reunion and came up with these cookies. I got many compliments on their subtle flavor.-Kristine McDaniel, Kettering, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in mint. Shape into two 8-in. rolls; wrap each in plastic. Refrigerate for 2 hours or until firm., Unwrap and cut into 1/4-in. slices. Place 1 in. apart on greased baking sheets. Bake at 350° for 8-12 minutes or until edges are golden. Remove to wire racks to cool. , In a microwave, melt chocolate chips and shortening; stir until smooth. Dip each cookie halfway; allow excess to drip off. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 64 calories, Fat 4g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 35mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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