Peppermint Thins

Peppermint Thins (thin mints)

Crisp chocolate cut-outs perfect for dipping and decorating in a wide variety of ways.

1:20prep time 4:20total time

4 1/2 dozen cookies

www.landolakes.com

Ingredients

Cookie

1 3/4 cups all-purpose flour

1/2 cup unsweetened cocoa

1 1/4 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups powdered sugar

3/4 cup Land O Lakes® Butter, softened

1 Land O Lakes® All-Natural Egg

1 teaspoon peppermint extract

Coating

15 ounces vanilla or chocolate-flavored candy coating (almond bark)

Decorations

Holiday decorator candies

Hard peppermint candies, coarsely crushed

Directions

Combine flour, cocoa, baking powder and salt in medium bowl until well mixed; set aside.

Combine powdered sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and peppermint extract; continue beating until well mixed. Reduce speed to low; gradually add flour mixture. Beat until well mixed.

Divide dough into thirds. Shape each into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours or overnight).

Heat oven to 375°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until set. Remove to wire cooling rack. Cool completely.

Place candy coating in small microwave-safe bowl; microwave on HIGH (100% power), stirring often, for 60 to 90 seconds. Stir until smooth.

Place waxed paper onto flat surface. Dip each cookie into warm coating; shake off excess. Place onto waxed paper. Immediately decorate as desired. Let stand until coating is set.

Store between layers of waxed paper in loosely covered container.