Homemade Thin Mints
INGREDIENTS
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226 grams/1 cup unsalted butter, room temperature (2 sticks)
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113 grams/2/3 cup sugar
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1 extra large egg
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240 grams/2 1/3 cup pastry flour, sifted
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65 grams/ ¾ cup cocoa powder
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1 1/2 teaspoon baking powder
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1/4 teaspoon salt1 teaspoon vanilla
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Prepare your mise en place. Preheat the oven to 350 degrees F.
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In a large bowl use an electric mixer to cream together the butter and sugar until light in color and fluffy. After creaming butter and sugar for about 5 minutes add the egg and continue to cream until well blended. In another medium bowl stir togeth
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**Place the dough on a sheet of plastic wrap. Press the dough into a 1-inch high round. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to 1 day.
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Roll out the dough to between 1/8 and 1/4-inch thick. Use a 1-inch round cookie cutter to cut out the dough. Bake on a heavy baking sheet for 8 to 10 minutes. Place the baking sheets on a wire rack to cool cookies.
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