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These taste as close as you can get to the thin mint cookies that is everyone's favorite of the Girl Scouts.
Sift the cake mix and flour together over the mixer bowl. Add the shortening and the egg and mix well. Dribble the water in and let it mix until the dough forms. Add the water JUST till it forms into a ball. Take the dough out and form into an 8 inch round. Slip in plastic wrap and refrigerate for about an hour.
Set the almond bark, extract, and shortening over a double boiler on low heat to melt. (A small heat-proof bowl over a small pot with a little water will do.) Heat your oven to 350 degrees F and line your cookie sheets with parchment paper. Roll half of the dough at a time to 1/8 to 1/4 inch thickness on a lightly floured surface. (I use freezer wrap or butcher paper to make for easy clean up). Cut with desired cookie cutter (I used a 2 inch round) and place on cookie sheet 1 inch apart. Bake for 8 to 10 minutes. Cool on wire racks. Slip some wax paper under the racks and drizzle cookies with peppermint glaze. Allow to set (mine took about an hour). I got about 50 cookies out of this dough.
Note: I didn't have the pure extract but had the imitation extract so I used that. I think you would be safe in adding a tsp. of the imitation or perhaps add a 1/2 tsp. to the cake mix and 1/2 tsp. to the chocolate.
|Time:||2 Hours Preparation Time|
8 to 10 Minutes Cooking Time
By laniegirl from IA
This page contains recipes for no bake chocolate mint cookies. These cookies are not only delicious but they are quick and easy to prepare.
This is an easy recipe using a sugar cookie mix as a base.
Heat oven to 350 degrees F. In a large bowl, stir cookie mix, butter, extract, food color, and egg until soft dough forms. Stir in creme de menthe baking chips and chocolate chunks.
Using a small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until set. Cool 3 minutes; remove from cookie sheet to a wire rack. Serve warm or cool completely.
Store tightly covered at room temperature.
By Jim from Kansas City, KS
First, take each mint and cut into thirds. Set aside. Cut enough mints for about 5 dozen cookies.
In large bowl combine sugar, brown sugar, margarine, eggs, water and vanilla. Mix well. Lightly spoon flour into a measuring cup, level off. Stir in flour, soda, and salt, mix well. Chill dough at least 2 hours or overnight.
Heat oven to 375 degrees F. Enclose each mint piece in slightly less than a tablespoon full of dough. Place 2 inches apart on an ungreased cookie sheet. Top each with a pecan half, pressing down lightly to slightly flatten the cookie (Make sure that the mint is still covered!) Bake at 375 degrees F for 7 - 9 minutes or until light golden brown. Makes about 5 dozen cookies.
Note: You can cut your mints in half, but you will have to make bigger cookies. Also, I have found that smaller pieces of mint give the cookie just the right hint of mint and chocolate without making it overpowering.
By Louise from Port Charlotte, FL