(Cousin Of A) Thin Mint Cookie

• FOR THE COOKIES:
• 1-1/2 cup Flour
• 1/2 cups Cocoa Powder
• 1/2 cups Sugar
• 1/2 cups Malted Milk Powder
• 1/4 teaspoons Baking Soda
• 1/4 teaspoons Salt
• 12 Tablespoons Butter Cold And Cubed
• 1/2 Tablespoons Vinegar
• 1 whole Small Egg, Beaten
• 2 Tablespoons Water
• 1/2 teaspoons Pure Peppermint Extract
• FOR THE CHOCOLATE PEPPERMINT COATING:
• 16 ounces, weight Semi-sweet Chocolate
• 2-1/2 ounces, weight Gulf Wax, Chopped Fine
• 1 teaspoon Pure Peppermint Extract

1. For the cookies:
2. In a large bowl, blend dry ingredients (flour through salt on the above list). Cut butter with a pastry blender into the dry ingredients until it resembles coarse crumbs, like you would for a pie crust. Set aside.
3. In a small bowl, mix vinegar, egg, water and peppermint. Using a stand mixer, combine the wet and dry ingredients until thoroughly combined. Dough will be sticky.
4. Scrape dough onto two or three sheets of wax paper, pressing each section into a log shape. Roll up the log in wax paper. Refrigerate for 15 minutes, re-roll for a better log shape once dough sets up a bit. Then continue to refrigerate the dough for at least an hour.
5. Preheat oven to 350 F. Line a baking sheet with parchment or a baking mat.
6. Once thoroughly chilled, at least an hour, take one log out of refrigerator. Slice cookies 1/8 inch thick, as thin as you can get them. Rotate log as you cut off slices and gently re-roll it periodically to keep a round log. Put the slices onto the prepared baking sheet.
7. Bake in 350 F oven for 10 minutes, or until crisp when cooled. (I recommend that you try baking a couple cookies first to determine proper thickness and bake time to get a crisp cookie.)
8. Cool and set aside. You will get about 100-130 cookies, depending on how thick you slice and the diameter of your logs.
9. For the chocolate peppermint coating:
10. Using a double boiler, melt chocolate, Gulf Wax and peppermint til smooth. Dip cookies into the melted chocolate. To do this, place a cookie on a fork, submerge it in chocolate, lift out cookie and allow excess chocolate to drip off, tap fork on pan/bowl while holding cookie over the bowl of melted chocolate to remove excess chocolate. Place cookie on a sheet of wax paper to firm up and set. Repeat with the remaining cookies. Let rest at room temperature for a couple hours. Store in airtight container or freeze.
11. * Depending on how warm/hot the chocolate is and how much you allow to drip off ... and how big/thin your cookies are, the chocolate peppermint coating will be enough for the entire batch, give or take 15 cookies.
12. In place of Gulf Wax, you may substitute a couple tablespoons of butter melted with the chocolate and peppermint. The cookies won't have the same shiny and smooth coating and will be slightly tacky at room temperature. But they will taste good!

flour, cocoa, sugar, milk powder, ubc, ubc, butter, vinegar, egg, water, chocolate peppermint coating, chocolate, wax

Taken from tastykitchen.com/recipes/desserts/cousin-of-a-thin-mint-cookie/ (may not work)