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Homemade Thin Mints, à la Emily D.

Screen Shot 2013-09-09 at 8.39.16 PM“Hope” is the Thing with Feathers Chocolate
That perches ‘tween the teeth
and hurling down one’s gullet,
inspires the soul beneath,

And sweetest in the home is made;
And sore must be the soul
keeping it at bay
when 1/4 teaspoon salt + 1 1/2 cups flour + 3/4 cups cocoa powder
need whisking in a bowl,

Screen Shot 2013-09-09 at 8.45.02 PM

1 1/2 sticks of unsalted butter need mixing with the goal of becoming smooth, plus 3/4 teaspoon peppermint extract + 1/2 teaspoon vanilla extract beaten into the electric mixer bowl,

plus 1 cup sugar added in three additions and 1 large egg, whole,
beaten until blended then fold
in the flower mixture gradually (don’t overmix, dough will be sticky) and roll

Screen Shot 2013-09-09 at 8.42.15 PMdough into two discs, between sheets of plastic, keep cold
in fridge for a few hours then preheat oven to 350, line baking sheets with parchment and re-roll

dough to 1/4 inch thickness, cut cookies with cookie cutters, bake about 15 minutes, dole
out onto cooling racks, melt 6 oz of bittersweet/semisweet chocolate in bowl, cool slightly, dip fork into melted

Screen Shot 2013-09-09 at 8.40.37 PM

chocolate and wave back and forth over cookies, that’s all.
Chocolate can be tricky, whether tartlet, sherbet, nougat
But this humble, girl scout wafer, in its minty purity
didn’t ask a crumb of me —
this was chocolate at its finest; I ate the crumbs with glee.

Recipe adapted from Bon Appetit Desserts.

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