Homemade Thin Mints

First, please forgive my absence for the last few days.  For the first time in my life, I got the flu and have spent the last few days in bed, sleeping and coughing.  Luckily, I had a stash of recipes I had made last week but hadn't gotten around to posting.  So I'm good for a few days until I can get back in the kitchen.

Last week I ran across an article on AOL about Girl Scout cookies.  I guess it's just about the time of year for them to come out.  They had all the other cookies listed with recipes, but I decided to try this one.  

It is so incredibly simple and really tastes just like the original.  And you can make a batch in about 5 minutes.  Does it get any better than that?  They are best kept in the frig and even better, in the freezer.

HOMEMADE THIN MINTS (makes 1 1/2 to 2 dozen cookies)

1 sleeve of Ritz crackers (I used reduced-fat)
1 cup semi-sweet chocolate chips, melted
1 Tbsp vegetable shortening
3/4 tsp peppermint extract (*see note below)

Prepare a baking sheet by lining it with parchment or waxed paper, set aside.  Clear out a spot in your frig or freezer to accommodate baking sheet.

In a shallow microwave-safe bowl, combine chocolate chips and shortening (the shortening helps the chocolate stay smooth when using it for dipping; it prevents that thick and gloppy, chocolate getting hard before you want it to) and heat for 1 minute on high heat to melt.  Stir and heat in 10-15 second bursts until  chocolate can be stirring very smooth.

To the melted chocolate, add 1/2 tsp peppermint extract* and stir.  If you prefer it mintier, and another 1/4 tsp.  I used 3/4 tsp in total, but because all brands and taste preferences differ, taste your chocolate and add additional extract to taste.

Add 1 cracker to the chocolate, coat it, and remove it by lightly scooping it up from the underside with a fork, allowing excess chocolate to drain off through fork tines.  Place cracker on parchment or waxed paper and repeat with all remaining crackers.  If necessary, re-heat the chocolate in 10-15 second bursts if it starts getting too firm for smooth dipping.  After all crackers have been dipped, place baking sheet in frig or freezer.  Although these will solidify at room temp, the shortening in the chocolate lengthens the amount of time that will take; the frig or freezer helps speed it up.  Store extra Thin Mints in an airtight container in the frig for many weeks.  In the freezer, I estimate that these could be kept for 3-6 months successfully.

*NOTE: Mint extract is much, much more potent than vanilla extract.  1 tsp of mint extract has an extreme amount of potency compared with 1 tsp vanilla extract.  You cannot un-do the mint once added, so be very, very careful to not over-do it and end up with a batch of Listerine-tasting cookies.  There are different kinds of mint extracts available and labeled as "mint," "peppermint," "spearmint," and more.  For this recipe, I used McCormick brand "Peppermint Extract."  Peppermint is what is used in Girl Scout Thin Mints.

Recipe inspiration from Kraft.  Article printed from Averie Cooks: http://www.loveveggiesandyoga.com