Hello Cupboard followers! It’s been quite the interesting week and half for most of us in the Salinas Valley. This February has brought one of the most outrageous storms we have seen in a long while. 20 years to be exact. And if you take a drive around our picturesque Monterey County, you won’t make it far without seeing the effects of those blustery 70mph winds from last Friday. Trees down on every street, the Salinas River full and taunting an overflow, and what seems to be every other fence ripped down, leaving backyards fully exposed. Not to mention the homes that were/still are without power for several days. Yea, we weren’t really prepared for all of that….
But with the skies clearing up, and the looming tempest seemingly behind us (fingers crossed), I thought to reflect on one of the more delightful gifts that February has brought….Girl Scout Cookies. Yes, it’s that time of year where it seems we can’t go anywhere without having to walk past those cookie lined table tops with sweet little girls seated behind them. And they really don’t have to do much other than that, seeing as those cookies practically sell themselves, without any convincing from the girls in tiny uniforms. And never mind the $5 a box for a measly 15 tiny cookies. They are totally worth it every penny.
So I got to thinking, as I always do, of that despairing time when Girl Scout Cookies become scarce and a thing of the past again. What if I could put together a recipe that emulated a Girl Scout classic to get us through the rest of the year? So after some research, I thought to try the Thin Mints first. A bit easier than tackling a Samoa or Tagalong….I’ll try those when I am feeling more ambitious. And after going through several suggested recipes from other bloggers on the inter web, I took what I thought would work best from each and put together a recipe that I think will satisfy those cravings when the storefront tables are folded up and put away! Of course, nothing beats the cookies straight out of the box, but I think these will do for now. This recipe does require some patience, as each cookie is individually hand dipped in chocolate, and there are about 50 cookies. So try this recipe when you have some time, maybe on a rainy Sunday. And if you can manage through it, you won’t be disappointed!
*Custom wooden spoons courtesy of my bestie, Natalia.
Homemade Thin Mints
- 1 1/4 cup Flour
- 1/2 cup Cocoa Powder
- 1/4 tsp baking soda
- 1/4 tsp Salt
- 1/2 cup Butter at room temperature
- 1 cup Sugar
- 1 Egg
- 3/4 tsp Peppermint Extract, plus 1 tsp for the coating
- 1/4 cup shortening
- 11 oz Semisweet Chocolate morsels
- 5 oz Milk Chocolate morsels
- One emptied paper towel roll, cut in half for dough shaping
- Preheat oven to 350.
- Line baking sheet with parchment paper.
- Whisk together flour, cocoa, baking soda and salt.
- Cream together butter and sugar until fluffy.
- Add in egg and 3/4 tsp peppermint, mix until blended.
- Slowly add flour mixture into creamed mixture.
- Shape dough into a 1 1/2″ – 2″ round cylynder and wrap in wax or parchment paper.
- Fit the dough in wax paper into one half of the paper towel roll to help create a more perfectly rounded dough log.
- Remove from wax paper, wrap in plastic wrap and place in freezer for 1 hour to firm up.
- Slice dough into 1/4″ thick cookies.
- Place on parchment lined baking sheet, about 1/4″ apart.
- Bake 10 to 12 minutes.
- Allow to cool.
- Melt the shortening on a double boiler, and add half of the morsels. Stir until chocolate is smooth and melted. Add the remaining chocolate and tsp of peppermint.
- Dip cookies in the chocolate and shake off excess.
- Place the cookies on parchment lined sheet and place in freezer to set.
- Use any excess melted chocolate as an added drizzle on top of cookies for a more grown up looking Thin Mint