My Own Version of Girl Scout Thin Mint Cookies


I was a girl scout for 10 years...yes, 10 years. I started out as a brownie, and went up through the ranks as a junior, then senior. That last year was no picnic. We would always have competitive weekends with different boy scout, pitching tents, knots, fires, first aid, was rough, and I would kiss the ground when I got home. I started selling girl scout cookies for 50 cents a box. I think now they are upwards of 5.00.

1 1/2 cups flour
3/4 cups cocoa
1/4 tsp salt
1 1/2 sticks butter
1 egg (you can actually leave out if you don't eat eggs)
2 tsp pure peppermint extract
1 cup sugar
1/4 tsp salt

2 3.5 oz bars of Lindt chocolate, or any other good brand. Don't go beyond 60% cocoa or glaze will be bitter
2 tsp pure peppermint extract
Heat oven to 350. Whisk flour, salt and cocoa in a bowl. Beat butter and sugar in standing mixer. Add egg, then peppermint extract, then dry ingredients. Dough will be a little stiff. Form 2 logs and roll in parchment paper. After a few rolls, use a 12" ruler to butt up horizontally against the dough and push, packing the dough more into a log. Continue to roll and when done, twist each end to condense dough even more. Refrigerate at least 2 hours Cut dough into 1/4" slices. Place sliced dough on a cookie sheet lined with parchment paper. These cookies will not spread. Bake for 10-12 minutes. You will want to err on the side of the max time, although you really can't tell if you have overbaked these cookies because they are so dark. They should just be cracking the tiniest bit on top, but longer baking time produces a crisper cookie, which is more like the traditional thin mint. Remove from oven and cool on a rack just until warm, but cool enough they won't break before putting the glaze over. It covers the cookie easier if the cookie is still warm. For glaze, in a small saute pan, melt chocolate on low heat, stirring constantly with heatproof rubber spatula. Add peppermint extract and blend completely. Line another cookie sheet with parchment paper. I take each cookie and hold between my forefinger and thumb and using a small spoon in the other hand, drop the melted chocolate over the cookie, turning all around so that glaze goes down all the sides as well. Place on cookie sheet to cool. If the glaze doesn't set up after awhile, put cookies in the frig.


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Stewed Okra and Tomatoes is a classic Southern dish! Flavored with bacon, onion, garlic and cider vinegar, you know these vegetables are bound to be good. Serve garden fresh okra and tomatoes during the summer months, or use canned and frozen ingredients in the off-season. Paired with a side of cornbread, this is a simple and affordable dish to enjoy year-round!

3 slices thick cut bacon
1 small Vidalia onion
2 cloves garlic
2 15.5 oz cans diced tomatoes
1 T sugar
2 t fresh thyme leaves
1 dried bay leaf
1/2 t apple cider vinegar
1/2 t Worcestershire sauce
2 c fresh or frozen okra
salt and pepper ( to taste )
  • In a large skillet or Dutch oven, cook bacon until the bacon is starting to get crispy and the fat is rendered, about 5 minutes.
  • Add the onion and garlic; saute for 5 more...
    See the full directions on my site


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