I keep in mind when I was a female scout. I desired the Skinny Mints much more than any other cookie I was providing. My mom used to buy several boxes for us. Even as an grownup, the Slim Mints are typically the initially box I’ll get. I truly appreciate to freeze them, creating them even more durable and crispier. There have been a long time in which I have had adequate Slender Mint cookies that we’ve been ready to love them all over the whole 12 months. I would like to share a recipe for cookies that style similar to the lady scout Slim Mints.
2 2/3 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1/2 cup butter, softened to home temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 package deal of Andes mint baking chips
I use a model of vanilla that is fairly strong, so usually only use just one teaspoon of vanilla. I’ve also made use of the two light and dim brown sugar on this recipe, equally coming out great.
Blend together the butter and sugars. Add in the baking soda, baking powder, vanilla and eggs. Combine nicely. Increase in the flour and combine perfectly. Gently stir in the mint baking chips. Cover and chill about just one hour. It can be also Ok to depart the dough overnight in the fridge.
Eliminate from the fridge and variety a small ball. Then flatten the ball with the palms of your hands. Area on cookie sheet and repeat right until your cooking sheet is entire. Bake 8-10 minutes at 350 degrees. Permit to amazing just a minute before putting on cooling rack.
I can not generally find the mint baking chips and so I also have a recipe using the Crème De Menthe wafers:
2 cups flour
1/2 cup butter, softened to room temperature
3/4 cup white sugar
3/4 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
20-25 Creme De Menthe wafers, minimize in 50 percent
Blend alongside one another the butter and sugar. Insert in the egg and blend very well. In a modest bowl, incorporate the flour, baking soda and salt. Add to the butter combination and blend very well. Add in the vanilla and mix all over again. Minimize dough in half. Form the dough so that you’ll be equipped to slice it the following working day for baking. Wrap every 50 percent in plastic wrap and refrigerate right away.
Minimize slices about 3/8 of an inch thick. Location slices on a cookie sheet. Area a single piece of the sweet on top of each and every slice. Now put one more 3/8 inch slice on prime of the candy. Seal as ideal you can. The cookies are now ready for baking. Bake about 10 minutes at 350 degrees.