It’s Cookie Tiiiiiiiime (Thin Mints!)

Girl Scout Cookie season has supposedly been upon us now for a few weeks but I have seen nothing! NOTHING! Not a single Samoa, Tag-a-long, or even a damn Do-si-do! Where have all the Girl Scouts gone? I guess it’s my fault for living on the east side, a place notorious for being the red headed step-child of Austin… We can’t even get pizza delivered out here. At this point I’d even buy cookies from Tori Spelling and the rest of those obnoxious Red Feather Wilderness Girls.

(Don’t EVEN act like Troop Beverly Hills wasn’t constantly playing in your VCR from 1989-95.)

This lack of Thin Mints in our household has forced us to take action. After scouring the internet for copycat recipes I think I’ve finally found one from AllRecipes that satisfies the cravings.

Ingredients:

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon mint extract
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 1/4 cup butter

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. Cool on rack.

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. If you’re like me, you’ll immediately put them in the freezer… There are few things better than cold Thin Mints. You’re welcome East Side!

Ingredients

  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon mint extract
  • 3 (1 ounce) squares semisweet chocolate, chopped
  • 1/4 cup butter

Directions

  1. 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.
  2. Sift flour, cocoa, and salt together into a small bowl. Add flour mixture by halves into creamed mixture, beating well after each addition.
  3. 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.
  4. Preheat oven to 350 degrees F (175 degrees C). Thirty minutes prior to baking, place both cylinders in freezer.
  5. 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.
  6. 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.

“And this one’s called The Freddie… I know. Life is so ironic.”


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