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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 40 |
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Adapted slightly from Baking Bites, where Nicole has taken on the challenge of re-creating some of the great Girl Scout cookies from our childhood! These are fairly minty but play with it for your own tastes. Ingredients:
2 cups all purpose flour |
1/4 cup sweet rice flour |
7 tbsp unsweetened dark cocoa powder |
1/2 tsp salt |
1/2 cup butter, room temperature |
2 tbsp shortening |
1 cup white sugar |
1/4 cup milk |
5 tbsp vodka |
1/2 tsp vanilla extract |
1 tbsp peppermint extract |
chocolate coating |
10 oz dark or semisweet chocolate |
1 tbsp shortening |
1/2 tsp peppermint extract |
Directions:
1. In a small bowl, whisk together flours, cocoa powder and salt.
2. In a large bowl, cream together butter, shortening and sugar.
3. Add milk, vodka and extracts. The mixture will look curdled.
4. Gradually, add in the flour mixture until fully incorporated.
5. Shape dough into two logs, about 1 1/2” in diameter, wrap in plastic wrap and freeze for at least 1-2 hours, until dough is very firm.
6. Preheat oven to 375F, line baking sheets with parchment or silicone.
7. Slice dough into rounds not more than 1/4” thick – otherwise will not be crisp.
8. Place on the sheets fairly close together – they don’t spread that much.
9. Bake for 11 minutes.
10. Cool cookies completely on the sheet before dipping in chocolate.
11. Combine chocolate and shortening in a double boiler over simmering water.
12. Melt until chocolate is smooth. Stir in the extract.
13. Dip each cookie in melted chocolate and transfer to a wire rack set over a piece of wax paper to set up for at least 30 minutes – 1 hour.
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