Every year my Mom hosts a Goodie Exchange. Several of our friends and family get together and swap the baked goods we've made. I have done everything from cookies & candy to canned jellies. This year I found a recipe that reminded me of the mint Girl Guide Cookies (seriously - who doesn't love those??) I wanted to test the recipe out though because it said they should only be stored for 3 days. Obviously anything given at the Goodie Exchange needs to keep frozen as we have this at the beginning of December. So, here is my trial run....
The dough was easy to make and like sugar cookies, you need to chill it for at least an hour up to 2 days before rolling it and cutting it!
The recipe said after you have chilled it, roll it out and chill again for 15 minutes BEFORE cutting out the shapes. Once you cut the shapes you need to chill AGAIN for 15 minutes. I tried it both like the recipe said and with cutting out the chilling process after the rolling. It made no difference to the cookies. Basically, the dough needs to be cold to roll and cut and cold when baked. Just watch the temperature!
You cook at a low temp for around 12 minutes to dry out the cookies. Which of course, smell heavenly!!
The dipping in white chocolate was tedious as expected. And I actually found that the white chocolate over powers the taste of the mint. Next time I make these I will be brave and add extra mint extract - that is my only complaint. Not minty enough!!
Anyway after running out of enough chocolate to dip with, I just put it on a spoon and splattered it on the cookies. Then sprinkled course sugar on top. I actually liked the look of this better and found the chocolate not so over powering. Plus this way you didn't lose so much of the shape of the cookie either!! As you can see above, they were a hit with my son!
This container has about 6 dozen mini (1 inch) cookies in it. That was only from half the dough, so it does make lots. I will bake off the rest tonight and pop them in the freezer, then splatter chocolate on close to serving. The recipe used crushed mints or candy canes to decorate - which would be fantastic, but those candies go soft if chilled or left out too long. That is why I opted for the sugar and sprinkles.
All in all, a yummy and different cookie!! You can get the recipe here.
Enjoy
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Okay so the second disc of dough, I finally got smart and decided to scrap the white chocolate and use mint chocolate instead!!! It really helps add to the minty taste. I sprinkled some colored sugar over it and then unfortunately I can't capture it on photo - but I dusted the cookies with edible glitter... They look so sparkly and shimmery! My favorite new product!!
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