I was a Girl Scout for 10 years...yes, 10 years. I started out as a Brownie, where my mom was a co-leader, and went up through the ranks as a Junior, then a Senior. That last year was no picnic. We would always have competitive weekends with different Boy Scout troops...cooking, pitching tents, knots, fires, first aid, navigation..it was rough, and I would kiss the ground when I got home. Made me realize even more not to take a bed and bathroom for granted. But, enough about that. I started selling girl scout cookies for 50 cents a box. I think now they are upwards of $5.00 a box. Tells you how long ago I went door-to-door. Thin Mints were always my favorite. One box lasted two sittings. One pack one night, the other pack, the next night. I think if I remember correctly, there were 22 cookies in each pack. But, the charm started wearing off as the years went by...not my charm for the cookie, but the charm in how it tasted. Don't get me wrong, I am still a big supporter of the Girl Scouts, but my recipe below has peppermint extract not only in the cookie itself, but the glaze as well. And, there's nothing better than a version you make yourself, that is just a little more indulgent.
1 1/2 cups flour 3/4 cup cocoa
1/4 tsp salt 1 1/2 sticks butter
2 tsp peppermint extract 1 cup sugar
Heat oven to 350. Whisk flour, salt and cocoa in a bowl. Beat butter and sugar in standing mixer. Add peppermint extract, then dry ingredients. Dough will be stiff. Form 2 logs and roll in parchment paper. After a few rolls, use a 12" ruler to butt up horizontally against the dough and push, packing the dough more into a log. Continue to roll and when done, twist each end to condense dough even more, (see picture below). Refrigerate at least 2 hours. Cut dough into 1/4" slices. I might add that this dough has no eggs, so eating the raw dough is safe, but dangerous at the same time, if you get my drift. Place sliced dough on a cookie sheet lined with parchment paper. These cookies will not spread. Bake for 10-12 minutes. You will want to err on the side of the max time, although you really can't tell if you have over-baked these because of dark they are. They should just be cracking the tiniest bit on top, but longer baking times produces a crisper cookie, which is more like the traditional thin mint. Remove from oven and cool on a rack just until warm, but cool enough they won't break before putting the glaze over. It covers the cookie easier if the cookie is still warm.
2 3.5 oz bars of Lindt chocolate 2 tsp peppermint extract
or any other good brand. I usually use a 60%
In small sauté pan melt chocolate on low heat, stirring constantly with heat-proof rubber spatula. Add peppermint extract and blend completely. Line a cookie sheet with parchment paper. I take each cookie and hold between my forefinger and thumb and using a small spoon in the other hand, drop the melted chocolate over the cookie, turning all around so that glaze goes down the sides as well. Place on cookie sheet to cool. I have noticed that with the peppermint extract in the glaze, it doesn't set up as well, so you might want to refrigerate. Bon appetit!