the week of christmas baking: part III

All right, folks, this is the last cookie post.. I think.  I might post some decorated shortbread cookies after Christmas!  These cookies are Girl Scout "Thin Mint" copycats.  Tired of waiting for those little girls to show up by your grocery store to tempt you into buying $5 boxes of cookies?  Wait no longer!  Delicious!  I found the recipe in one of my Martha Stewart Holiday magazines - hers of course come out perfectly.  Mine were a little funky and wobbly, but once you coat them with chocolate and add a little 'holidayness' to them, the taste is far worth the 'homemade' look.  I couldn't find the original Martha Stewart recipe on her website anymore, but here's another recipe she has, but I typed up the recipe I have in my magazine.

I decided to have a photo shoot with my favorite holiday piece, my vintage deer.  This deer is from my late grandmother's collection. I cherish this deer and it makes every holiday picture brighter!

 Girl Scout Copycats: Chocolate Mint Wafers

INGREDIENTS:

• 1 cup all-purpose four
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 1/4 tsp salt
• 6 TBS unsalted butter (room temp.)
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp vanilla
• 12 oz. semisweet chocolate chips (I like using the mini chips for melting ease)
• 1/4 tsp pure peppermint extract (a little bit goes a long way–trust me)
• sprinkles (optional for decorating)
• Preheat oven to 350 degrees.  In a medium bowl, whisk together flour, cocoa, baking powder and salt. Beat butter and sugar until light and fluffy, then add egg and vanilla.  Mixing on low, add in flour mixture. Form balls of dough (about 1 tsp) and place on baking sheets.  Take a glass, dip the bottom in flour, and press the balls into 1.5-inch rounds (about 1/4 inch thick).
  
• Bake until slightly firm, 8 – 10 minutes.  Transfer to rack to cool completely.
• Make the chocolate coating: Place chocolate and peppermint extract in a large heatproof bowl set over (not in) a saucepan of simmering water.  Heat, stirring occasionally, until smooth, 2 – 3 minutes; remove from heat.
• Line a baking sheet with parchment or waxed paper.  Set each cookie across the tines of a fork, dunk in chocolate and tap the underside of the fork on the side of the bowl to remove excess. (This isn’t as clean of a process as you’d think it might be, so don’t be concerned if your fork stays covered in chocolate.  Get as much off as possible, then slide the cookie to the pan).  Decorate with sprinkles if desired and refrigerate at least 30 minutes.  Store in the refrigerator.

That's it for now, Merry Christmas, everyone!