As winter thaws, little parcels of goodness are being distributed to eagerly awaiting customers. I am referring, of course, to delightful packages of Girl Scout Cookies. Everyone has a favorite. My drug of choice is Thin Mints. I love crunch of that delicately crispy wafer flavored of not only aromatic mint and silky chocolate, but a touch of childhood nostalgia.
What if we took the classic cookie in a more refined direction? If we added a bit more peppermint, considerably more salt, and a slightly different texture of shortbread?
155 grams butter
270 grams sugar
1 large egg
5 grams mint extract
3 grams vanilla extract
200 grams flour
15 grams cornstarch
65 grams cocoa powder5 grams salt
Chocolate for coating
Cream sugar and butter until fluffy. Add egg and vanilla extract and blend to combine. Separately, combine dry ingredients and sift to blend. Mix wet and dry ingredients together on low speed until a stiff dough is formed. Wrap the dough and refrigerate for about an hour. (If you want to stick to the classic round wafer shape, roll the dough into a log and chill.) Shape cookies as desired and bake at 350F until the edges are firm and start to crack slightly. Remove from the oven and allow to cool on the pan for about three minutes before cooling completely on a wire rack. Once completely cool, coat with your chocolate of choice and enjoy.
I love that these cookies are quick to make and can be any shape you want. Enjoy them alone or use as part of a composed dish - just don't stop supporting those Girl Scouts!