I recall when I was a lady scout. I wished the Slim Mints additional than any other cookie I was offering. My mother employed to get quite a few bins for us. Even as an adult, the Slender Mints are typically the initial box I will purchase. I truly enjoy to freeze them, building them even tougher and crispier. There have been many years the place I have had sufficient Skinny Mint cookies that we’ve been in a position to get pleasure from them all through the whole year. I’d like to share a recipe for cookies that flavor very similar to the lady scout Skinny Mints.
2 2/3 cups flour
1/2 cup white sugar
3/4 cup brown sugar
1/2 cup butter, softened to area temperature
2 teaspoons vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 bundle of Andes mint baking chips
I use a manufacturer of vanilla that is rather potent, so usually only use one teaspoon of vanilla. I’ve also used each gentle and dim brown sugar on this recipe, equally coming out fantastic.
Mix with each other the butter and sugars. Increase in the baking soda, baking powder, vanilla and eggs. Blend effectively. Insert in the flour and combine well. Gently stir in the mint baking chips. Cover and chill about one particular hour. It’s also Ok to leave the dough overnight in the refrigerator.
Take away from the fridge and form a tiny ball. Then flatten the ball with the palms of your hands. Put on cookie sheet and repeat right up until your cooking sheet is entire. Bake 8-10 minutes at 350 degrees. Allow to amazing just a minute before putting on cooling rack.
I can not often uncover the mint baking chips and so I also have a recipe utilizing 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, slash in 50 percent
Blend together the butter and sugar. Insert in the egg and combine very well. In a small bowl, combine the flour, baking soda and salt. Incorporate to the butter mixture and combine effectively. Insert in the vanilla and combine all over again. Slice dough in 50 %. Shape the dough so that you will be ready to slice it the following day for baking. Wrap each individual fifty percent in plastic wrap and refrigerate overnight.
Slash slices about 3/8 of an inch thick. Area slices on a cookie sheet. Place a single piece of the sweet on top of each individual slice. Now area an additional 3/8 inch slice on top of the sweet. Seal as most effective you can. The cookies are now completely ready for baking. Bake about 10 minutes at 350 levels.