Monday, April 8, 2013

20--- Chocolate Mint Shortbread Cookies

It's that season!  Have you seen them?  The GIRL SCOUTS are out!

You know that's why they are so wildly popular, right?  The cookies I mean.  If you could get them in the grocery store year-round you wouldn't love them as much.  They know what they're doing those Girl Scouts.

I personally have two favorites.  Trefoils (shortbread) and Thin Mints.  Can't decide.  I guess it's best that Girl Scouts can't come to your door anymore.  That's when I give in.  For some reason when they are selling them in front of Target I can pass them up.


I made a combo cookie of my two faves.  Take that Girl Scouts.

I will be expecting my patch in the mail any day now because these are truly amazing.

Chocolate Mint Shortbread Cookies
Makes ~2 dozen cookies

1 cup all purpose flour
1/4 cup high quality unsweetened cocoa powder
1/2 tsp salt
1/2 cup butter, softened
1 cup white sugar
1 large egg yolk
1/2 tsp pure mint extract
1 tsp pure vanilla extract

In a medium bowl, sift together flour, salt, and cocoa powder.

In a larger mixing bowl, beat together butter, sugar, egg yolk, and extracts.  Spoon 1/2 of flour mixture into butter mixture and beat well.  Add remaining flour mixture and beat until combined.

Place dough onto a clean surface and roll into a log, ~1 1/2" in diameter.  Wrap tightly with plastic wrap and refrigerate for 30-60 minutes.

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.  Slice dough log into ~1/4" slices and place on the paper-lined sheet.  Bake for 20 minutes, or until slightly firm.  Remove from oven and allow to cool prior to storage.

Glazing with melted dark chocolate is optional (but wonderful)!

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