I want to thank the girls over at Papery and Cakery who posted the most perfect Girl Scout "Thin Mint" recipe last week. I had such a blast making them for my sample sale and the heart shaped cookie cutter turned these iconic cookies into festive little treats. The best part though was getting to use my beautiful pistachio colored Kitchen Aid that was a gift from my Valentine- now that's love.
Don't forget to stop by our sale and sample these tasty little pastries and check out the great deals!
Jack Germain Sample Sale: 147 west 35th Street, suite 901 b/w Broadway + 7th. 11- 7
8 oz unsalted butter
1 cup confectioners sugar
1 tsp vanilla
3/4 tsp salt
1 cup cocoa powder
1 1/2 cups all purpose flour
chocolate chips (I prefer dark or bittersweet)
Preheat Oven to 350. Using an electric mixer w/ the paddle attachment, cream 8 oz of unsalted room temperature butter until light and fluffy. Add 1 cup confectioners sugar and continue to cream. Add 1 teaspoon of vanilla, 3/4 teaspoon of salt and 1 cup cocoa until completely mixed. Add 1 1/2 cup all purpose flour until mixed well. Turn the dough onto your countertop and knead together. Divide the dough in half and wrap in plastic wrap. Allow to chill for 15 minutes. Roll the dough very thin (1/8″- 1/4" thick). Cut the cookies using a heart shaped cookie cutter and bake for 10 minutes. Remove the pan from the oven and allow to cool completely.
For the chocolate coating, use a double boiler (I just used a stainless steel bowl over a pot of hot water) and slowly melt the chocolate chips. Use a tablespoon or so of shortening to thin out the chocolate. Add a small amount of peppermint extract and taste. Using a fork, slowly dip and coat the cookies in the chocolate, gently shaking off the excess into the bowl. Place on parchment and let them cool and harden.