Who needs Girl Scouts?
Thin Mints Fake Out
Adapted from Martha Stewart Cookies Cook Book
For the Cookies:
1 C unsweetened cocoa powder
1/2 C + 2 TBS all purpose flour
1/2 C unsalted butter, room temperature
1/2 C granulated sugar
1 large egg
For the Ganache:
1/2 C heavy cream
12 oz semisweet chocolate chips
2 tsp pure peppermint extract
Make Cookies - Whisk together cocoa powder and flour in a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Mix in egg until well blended. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough in half, shape into a disk and wrap in plastic. Refrigerate until firm; about an hour or overnight.
Preheat oven to 350 degrees. Transfer dough to a work surface lightly dusted with powdered sugar. Roll out dough to 1/8" think. Cut out cookies using a 2" round cookie cutter. Bake cookies until firm, approximately 10-12 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make chocolate ganache to dip cooled cookies in.
In a small saucepan, bring heavy cream to a boil over medium heat. Add chocolate chips and stir continously until chocolate is melted and smooth. Remove from heat and add peppermint extract. Let cool slightly. Dip cookies into chocolate ganache until completely covered. Place on wire racks set over baking sheets to set for approximately 20 minutes. Refrigerate cookies in airtight container until set, approximately 20-30 minutes. Do not layer cookies on top of eachother or they will stick together.
These would be best made the day before so that they have plenty of time to set and for the ganache to harden.