Feb 172015
 

“Sometimes you will never know the true value of a moment until it becomes a memory.”–(unknown)

I have one such memory from my childhood. My mom used to travel about 17km each way to work and so were my brother and me. On many days my mom used to surprise us with treats from a local bakery near her work and we used to fight for the Japanese cake, I can really imagine the taste of that cake as I reflect back on the memory. Now when I visit my hometown the name or the recognition of such a dessert is unknown due to the evolution of newer and more sophisticated pastries (not that I’m blaming them). What I wouldn’t give for a taste of that cake now! As I’m reflecting on my childhood I was also observing my kids likes and desires. They seem to love the girls scout cookies especially the thin mints. I didn’t want their acute desire for the thin mints to fade into memory rather capture them in a recipe so I can make them anytime in the future if their heart desires. Wish I would have captured my Japanese cake too!

“Memories are the key not to the past, but to the future.” — Corrie Ten Boom

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This recipe is very easy to make. I didn’t chill the dough as per the recipe, as the dough was pliable enough for me to roll and cut into the desired shape. If you want the recipe can be refrigerated. When ready to roll and shape, leave the dough on the counter top for few minutes until its pliable. If the dough is too crumbly, either wet your hands or microwave them for few seconds so they are easy to roll. I also didn’t have peppermint candy melts so I made the mistake of using regular chocolate and peppermint extract. So my thin mints need to refrigerated as they tend to melt at room temperature. If you want to store your thin mints at room temperature then use candy melts to coat the wafers. I learnt it the hard way! Other than the minor mishap of mine the wafers turned out so perfect I opted to skip lunch to munch on few of these thin mints. Warning!!! These are totally addictive! Enjoy!!!

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Step-by-Step Pictorial:
Recipe Source: Inkatrinaskitchen

IMG 9662IMG 9663

In a stand mixer (it really helps using a mixer) cream butter until its light and fluffy. Add powdered sugar and continue to mix. Scrap bowl in between as needed. Add vanilla extract, salt, and cocoa powder. Mix until the batter is smooth and creamy like a thick frosting. Add flour little bu little while mixing until the batter is crumbly but not overly dry. Transfer the dough into a clean work space and gather into a ball. Knead the dough into a nice pliable dough. Divide the dough into 2 and cover one half with plastic wrap while working with the other. Alternatively wrapped dough can be refrigerated or frozen for later use. Preheat oven to 350 F. On a lightly floured surface roll the dough 1/8 inch thick shape. The dough can either be rolled out directly on a clean surface or between two plastic wraps. If you are using a chilled dough and the dough gets too crumbly either use wet hands to bind them together or microwave for few seconds to thaw them a bit. Cut the wafers into desired shape. (Make sure the shape is not too large as it becomes too hard to coat them with chocolate, smaller the better).

IMG 9664IMG 9665

Place them on a parchment paper lined cookie sheet and bake them for about 10 minutes. Remove the wafers and cool them on a cooling rack. Using a double boiler (a heat proof bowl placed on top of a pot of simmering water without touching the water) melt chocolate stirring occasionally until smooth and glossy. Add peppermint extract, if using. Also 1 Tbsp of shortening or oil can be added to thin the chocolate if it gets too thick. Alternatively chocolate can be melted in microwave in short 15-20 seconds burst. Using a fork gently place each wafers in the bowl of melted chocolate. Using two forks gently flip to coat the chocolate on all the sides. Lift using the forks and tap on the sides of the bowl for draining excess chocolate. The coating should be thin and even on all sides of the wafers. Gently place the cookies on parchment paper. (Note: Larger wafers tend to break easily when dipped in chocolate. So be very careful when coating them) Repeat for all the wafers and chill the chocolate coated wafers in the refrigerator or freezer until it sets. Enjoy!!!

29

Girls Scouts Cookies — Thin Mints

Ingredients

    For the Chocolate Wafers
  • Cake Flour -- 1 1/2 cups (all purpose flour can be substituted)
  • Unsalted Butter --- 1 cup (at room temperature)
  • Powdered Sugar or Icing Sugar -- 1 cup
  • Vanilla Extract -- 1 tsp
  • Unsweetened Cocoa Powder -- 1 cup
  • Salt -- 3/4 tsp (omit salt if using salted butter)
  • For Chocolate Peppermint Coating
  • Mint Dark Chocolate Candy melts
  • or
  • Semi-Sweet Chocolate or chocolate candy melts
  • Peppermint Extract -- to taste (about 1 tsp)

Instructions

    Method for making Chocolate Wafers
  1. In a stand mixer (it really helps using a mixer) cream butter until its light and fluffy. Add powdered sugar and continue to mix. Scrap bowl in between as needed. Add vanilla extract, salt, and cocoa powder. Mix until the batter is smooth and creamy like a thick frosting. Add flour little bu little while mixing until the batter is crumbly but not overly dry. Transfer the dough into a clean work space and gather into a ball. Knead the dough into a nice pliable dough. Divide the dough into 2 and cover one half with plastic wrap while working with the other. Alternatively wrapped dough can be refrigerated or frozen for later use.
  2. Preheat oven to 350 F. On a lightly floured surface roll the dough 1/8 inch thick shape. The dough can either be rolled out directly on a clean surface or between two plastic wraps. If you are using a chilled dough and the dough gets too crumbly either use wet hands to bind them together or microwave for few seconds to thaw them a bit. Cut the wafers into desired shape. (Make sure the shape is not too large as it becomes too hard to coat them with chocolate, smaller the better). Place them on a parchment paper lined cookie sheet and bake them for about 10 minutes. Remove the wafers and cool them on a cooling rack.
  3. Method for making Peppermint coating
  4. Using a double boiler (a heat proof bowl placed on top of a pot of simmering water without touching the water) melt chocolate stirring occasionally until smooth and glossy. Add peppermint extract, if using. Also 1 Tbsp of shortening or oil can be added to thin the chocolate if it gets too thick. Alternatively chocolate can be melted in microwave in short 15-20 seconds burst.
  5. Method for coating the wafers with melted chocolate
  6. Using a fork gently place each wafers in the bowl of melted chocolate. Using two forks gently flip to coat the chocolate on all the sides. Lift using the forks and tap on the sides of the bowl for draining excess chocolate. The coating should be thin and even on all sides of the wafers. Gently place the cookies on parchment paper. (Note: Larger wafers tend to break easily when dipped in chocolate. So be very careful when coating them) Repeat for all the wafers and chill the chocolate coated wafers in the refrigerator or freezer until it sets. Enjoy!!!
http://sizzlingveggies.com/cakes-and-bakes/girls-scouts-cookies-thin-mints/

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  10 Responses to “Girls Scouts Cookies — Thin Mints”

  1. These cookies look such a winner Jayanthi!..I too remember many such treats from childhood that I am unable to find now..good that you got this captured..will be making it soon myself!..thanks

  2. The recipe looks simple and looks yummy. The bakery that we used to like as kids is Mcrennett in Mt.Road. Good pics and many thanks for not humiliating me in your blog.

  3. They look perfect! Personally I would rather refrigerate them than use candy melts. Your version is much healthier. Love it!

  4. Omg, they are just ultimate and looks damn cute as well.. Wish i get a box of this cookies from u..

  5. These look awesome! Nice pics.

  6. Very tempting pictures for a lovely treat.

  7. Wow, those thin mints look just perfect — almost as if they came out of the girls scout cookie box. Just Perfect!!
    I’m not a big fan of mint, but I think it can easily be omitted.

  8. Wow those cookies looks so cute .

  9. For a minute, I was thinking that these are the girl scouts cookies. Looks just perfect!

  10. That looks sinful!!!

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