It's Girl Scout Cookie Time!!

Next week I'm going to help with inventory for our Service Unit's cookies. Our Girl Scout Service Unit ordered 27,000 boxes, and I really want to see what that many cookies looks like! We deliver pre-ordered cookies next week, and start grocery-store sales on March 2nd (through 3/18).

And, if you happen to be on a gluten-free diet, I tested recipes last year, and finally found a winner right here. Seriously, I made these with my Christmas cookies and was hounded for the recipe. It's the only one I found that used real ingredients (butter, not shortening and sugar instead of xylitol, etc.) and the texture and flavor are fantastic! I adapted the printable recipe from Becks' Delish blog, but other than that, didn't change much. You can get peppermint oil from your local cake-decorating or candy-supply shop.

Amazing Gluten Free Girl Scout Thin Mint Cookies from Delish
from http://delicioushouse.blogspot.com

makes 3 dozen cookies
Active time: 30 minutes

Please keep the following two rules in mind:

1. USE GOOD CHOCOLATE.
2. Mint flavoring and peppermint oil are NOT the same thing. You MUST use peppermint oil (available at your local cake- or candy-supply shop), because mint extract/flavoring contains alcohol and water which will seize up (totally ruin) chocolate.

INGREDIENTS
2/3 cup brown rice flour
2/3 cup sweet rice flour
4 tbs cocoa powder
2 tbs corn starch
1 tsp baking powder

1/2 cup butter (1 stick), room temperature
1 cup + 1/4 sugar
1 tsp vanilla extract
1 tsp peppermint oil (type used in candy making)
1 egg

1 lb good-quality semi-sweet chocolate (or milk chocolate if you prefer it)
1 tsp peppermint oil

First, mix together your dry ingredients - the brown and sweet rice flours, cocoa powder, corn starch, and baking powder.  Then, beat butter on high (with a mixer) until pale and creamy, about 2 minutes. Add in sugar, and beat on high until smooth, another 2 minutes (this aerates the dough and keeps it from getting too heavy). Add egg, vanilla extract, and mint extract, and continue to beat until egg is incorporated, and batter is light and smooth, 2-4 minutes. Then, with mixer on low, add in flour mixture until just combined. You can even stop the mixer once large crumbs form, and mix the last bit by hand with a spatula. You don't want to over mix, or the dough will become too heavy. Dough should be soft and pliable. Remove dough from mixer bowl and place on a piece of wax paper, form into a log about 1" thick, and roll it up in the wax paper. Set in freezer for 1-2 hours, until dough is very firm.

When you’re ready to bake…  Preheat your oven to 350 degrees.  Pull your dough out of the freezer, and cut it into thin slices - no more than 1/4 on an inch thick. Line a cookie pan with parchment paper. Bake for 12 - 15 minutes. Cookies should be crunchy, but not burned.

Get out your fancy chocolate.  Melt the chocolate in the microwave in 30 second increments, until it's smooth, stirring between sessions. Add 1 tsp. peppermint oil (NOT mint extract. Mint extract will make chocolate seize and get hard).  Now place a cookie in the chocolate, and gently turn the cookie over so it is coated with chocolate.  Pick the cookie back up with a fork, and gently tap the fork against the side of the bowl, so any excess chocolate dribbles back into the bowl. Place cookies onto parchment paper, and let dry (you can refrigerate them or freeze them to help the chocolate set faster).