Homemade Thin Mints

• 1/2 cups Butter, Softened
• 1/4 cups Brown Sugar
• 2 Tablespoons White Sugar
• 1 whole Egg
• 1 teaspoon Vanilla
• 2 Tablespoons Cocoa Powder
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 1-1/2 cup Flour (plus A Little Extra For Rolling)
• _____
• FOR THE COATING:
• 2 cups Andes Mint Chocolate Morsels
• 1 cup Semi-Sweet Chocolate Chips
• 1 Tablespoon Crisco

1. In a large bowl, cream butter and sugars. Add egg and mix until incorporated. Stir in vanilla and cocoa powder.
2. Whisk baking powder, baking soda, salt and flour. Using a wooden spoon, incorporate flour mixture into wet ingredients; mix until blended. Transfer bowl to the fridge and chill cookie dough for at least 15 minutes.
3. After chilling, turn out cookie dough onto slightly floured surface and roll out about 1/4 inch thick. Cut out cookies using a small (2-inch) round cookie cutter.
4. Place cookies on parchment paper-lined baking sheets and bake for 10 minutes.
5. Chocolate coating:
6. In a double boiler, melt chocolates and stir in Crisco until smooth and creamy.
7. Once cookies have cooled they're ready to be dipped. Using tongs or a fork, dip cookies into chocolate until completely coated. Transfer dipped cookies to the parchment paper-lined baking sheet for the chocolate to set. Allow cookies to set for at least a couple of hours before eating.

butter, ubc, white sugar, egg, vanilla, cocoa, baking powder, ubc, ubc, flour, coating, andes mint chocolate, chocolate chips, crisco

Taken from tastykitchen.com/recipes/desserts/homemade-thin-mints-3/ (may not work)