Thin Mint Cookies

Good afternoon,

What a great idea….I'll share the cookie recipe and a picture of my cookie plate.  Every year I search and search for an affordable yet beautiful Christmas plate to deliver my cookies.  Earlier years I used tins but I like that they can keep the plate and use it next year…..plus it looks prettier to see the cookies all spread out :) 

 Although this plate has just one cookie….I normally make about 6 or 7 items….you know presentation is everything!  Here's a list of the cookies I usually make….  Christmas Bells, Spritz Cookies, Dream Cookies, Pecan Tassies, Pretzels with almond bark, Cranberry Cookies & last but not least homemade fudge (fudge is secret family recipe and we always make it) sometimes I add Peppermint Bark (you know almond bark with crushed peppermint candy). 

If I use a plate…whether it's plastic or glass, I use this clear wrap and then tie it with some pretty ribbon.  You should see me going to the school with all my plates…..sometimes I wonder….do they love my cookies or think I'm a nut?  I love making them for everyone… so hopefully they like them.  If you're a baker, you know what I mean….right?  

I'll give you the Thin Mint cookie recipe and then I'll share a funny story with ya :) 

Thanks again Tracy for sharing the recipe and bringing these cookies to my Holiday Class!!

Thin Mint Cookies

*One pound Dark Chocolate (available at Bakers Rack) will make 35 cookies

*10-15 Drops of Peppermint Oil (available at Bakers Rack)

*Ritz Crackers

*Parchment or Wax Paper

*Cookie sprinkles are optional

Each Sleeve of crackers will make 35 cookies, 140 per box.

4 lbs of chocolate will dip the whole box.

Melt chocolate in microwave for 1 minute and stir, heat for 30 more seconds and stir, heat for 30 seconds and stir….continue until you can stir it well (remember only heat for 30 seconds each time….you do not want to burn it).  Stir in your peppermint oil.  Add one cracker at a time to chocolate and use a dipping fork to remove.  Tap off excess chocolate and place on parchment paper to cool.

If you want cookie sprinkles add them before the cookies cool.

Store at room temp.

Now for the rest of the story…..If you're a baker….you know that every year you have something to go wrong….or something happens.  I should probably start a book on all those stories before I forget.  I already shared the year that Fluffy jumped on the table and knocked over my Christmas Bells & ate them (and got sick). 

Now I'll share my Fudge story…..when I'm making fudge I pre-measure everything and have it ready to add to the pot when the time is right.  But….what I didn't know was ….I had left one side of a butter wrapper on…. not sure how…but I did not discover it until I went to cut the fudge….well, there was no way I could throw it away….it cost a lot to make a batch of fudge. So…….I was determined to find every single piece of the wrapper…I dug through the trash…found the wrapper …laid it on a napkin and proceeded to piece the wrapper together as I found the pieces.  I found all the pieces ….except one :)  Lord only knows who ate that piece….it was so small I'm sure they never knew it :)))  And yes, I saved the napkin & wrapper to add to my scrapbook…..I put it a safe place (so safe that I'm not sure where it is at the moment). 

Have a great day!!

p.s. I used the Riding Hood Red/Vanilla Grosgrain Ribbon on the cookie plate :)