Sunday, March 22, 2009

You guys want some cookies?

Everybody likes Girl Scout Cookies

















I have yet to meet a person who does not like Girl Scout Cookies. Girl Scout Cookies seem sweet and innocent, they are sold by Girl Scouts and Brownies after all. But truth be told, we all know these are actually dangerous cookies in disguise. If you are anything like me you buy a box or two of the cookies telling yourself that it is for a good cause. Maybe you will even share the cookies with your co-workers, but more likely than not, a box or two will end up home with you. Then one night when you are alone and watching a movie you decide to have a cookie. Then one cookie turns into two, and then three, and then crap you ate the entire box. This is the reason I have not actually bought Girl Scout Cookies in four years. I know how sneaky those cookies really are. My weakness is the Tagalong, but I also love Thin Mints an Samoas. Lucky for me, Nicole over at Baking Bites has created a recipe for each of these delicious cookies. I decided I am going to test all three of the recipes, but I started with the Thin Mints.

The Thin Mints definitely did not disappoint. I dipped them in dark chocolate, which made them taste a bit more refined than a tradition Thin Mint cookie. The dark chocolate also added a richness that kept me from eating them al in one sitting. Now this was definitely more time consuming than shelling out for the real ones, but these were definitely worth the time and effort. Next up I will share with you my thoughts on the Samoas Bars .

Homemade Thin Mints
from Baking Bites

2 1/4 cups all purpose flour
1/4 cup cornstarch
6 tbsp unsweetened cocoa powder
1/2 tsp salt
1 cup white sugar
1/2 cup butter, room temperature
1/3 cup milk (any kind)
1/2 tsp vanilla extract
3/4 tsp peppermint extract

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt. In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated. Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.

Preheat oven to 375F.

Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet. Cookies will not spread very much, so you can put them quite close together. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate
1/2 cup butter, room temperature

In a microwave safe bowl, combine chocolate and butter. Melt on high power in the microwave, stirring every 45-60 seconds, until chocolate is smooth. Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating. Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of parchment paper or wax paper to set up for at least 30 minutes, or until chocolate is cool and firm. Reheat chocolate as needed to keep it smooth and easy to dip into. Makes 3 1/2-4 dozen cookies.


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