This past Sunday, I was lucky enough to join a wonderful group of women at my friend’s charming South End shop for a cookie swap. And what fun we had. While searching for the perfect holiday cookie recipe, I came upon a Cookies of the World post on Food52 and decided on the homemade mint slices from Australia. I was sold on these as the author said these cookies are better than thin mints. I wasn’t sure such a thing existed!
The truth is in the pudding as these cookies were delicious and a huge hit not only at the cookie swap, but at my office and Kristen’s office. Do you need to bring a little something to a Christmas celebration, I suggest you try these!
Homemade Mint Slice Cookies
Ingredients
- 4 ounces butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/4 cup cocoa powder
- 1 cup all-purpose flour
For the filling and the coating:
- 1 1/2 cups powdered sugar
- 1/2 teaspoon peppermint extract
- 4 ounces milk chocolate
- 2 ounces dark chocolate
- 1 tablespoon coconut or vegetable oil {I used vegetable oil}
Directions
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 and line two baking sheets with parchment 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 {I used a little more than 1 tablespoon and used my hands to incorporate}. 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 vegetable oil in a metal bowl over boiling water {my version of a double broiler}. Make sure the water is not touching the metal bowl. Once the chocolate mixture has cooled slightly, dip each cookie in the chocolate, coating it completely. To speed up the process on my second batch, I just dipped just the tops of each cookie and let them set.
Once complete, make sure to store cookies in the fridge. This will help the chocolate harden as well.
Image Credit: Food52
A Day with May 