March 8, 2010

Gluten Free Girl Scout Cookies - Thin Mints

Yes, this blog has turned into a cookie blog as of late, BUT it's National Girl Scout Week so I thought I'd pay tribute to the GSA. (Can I get a what-what?) Not only that, it's totally girl scout cookie season and everyone has been parading around the office with their boxes of cookies that just arrived.

Now I only got as far as a Brownie, so I don't have any fond girl scout memories to share, but I sure did love those cookies! Samoas were my favorite. I believe they are now known as "Caramel Delights". Delightful indeed. Also, every time I think of girl scout cookies, I think of the hilarious film, Troop Beverly Hills, starring Shelley Long...one of my favorites!

One of my boss's daughters was the office's girl scout cookie provider. I usually pop in her office to chit chat, but last week when everyone kept stopping by to pick up their cookies or drop off money, I couldn't help but wish I could have a) supported the troop or b) been able to eat those cookies!! I told my boss I was going to make my own cookies, just you wait.

Well, this weekend I set to it!

I did a little research and found that Nicole over at Baking Bites had already created the home-made girl scout cookies, I just needed to tweak them a little to make them gluten free. First cookie to be transformed? The old favorite, the Thin Mint.

Gluten Free "Thin Mints"
recipe adapted from Baking Bites

2 ¼ cups gluten free all purpose flour (I used Jules)
¼ cup cornstarch
6 tbsp unsweetened cocoa powder
½ tsp salt
1 cup white sugar
½ cup butter, room temp
cup milk (any kind)
½ tsp vanilla extract
¾ tsp peppermint extract

- In a medium bowl, whisk together flour, cornstarch, baking powder, cocoa powder, and salt.

- In a large bowl, cream together butter and sugar.

- With the mixer on low speed, add in the milk and extracts.

- Gradually add in the flour mixture until fully incorporated.

- Shape dough into 2 logs, about 1 ½ inches in diameter and wrap in plastic or wax paper and freeze for at least 1-2 hours, until dough in very firm.

Preheat oven to 375 degrees.

- Slice dough into round not more that ¼ inch thick - if they are too thick, they will not be as crisp (mine were kinda on the thicker side, so pay close attention to this part!)

- Place on a parchment or foil lined baking sheet. Cookies will not spread much, so you can put them closer together.

- Bake for 13-15 minutes, until cookies are film at the edges.

- Cool cookies completely on a wire rack before dipping in chocolate.

Dark Chocolate Coating
10-oz dark or semisweet chocolate (I used Ghirardelli)
½ c butter, room temp (I actually left this out and they turned out fine)

- In a microwave safe bowl, combine chocolate and butter.

- Melt on high in the microwave, stirring every 45-60 seconds, until chocolate is smooth.

- Chocolate should have a consistency somewhere between chocolate syrup and fudge for a thin coating.

- Dip each cookie in melted chocolate, turn with a fork to coat, then transfer to a piece of wax paper to set for at least 30 minutes, or until chocolate is cool and firm.

- Reheat chocolate as needed to keep it smooth and easy to dip into.

Makes a freakin' ton of cookies (about 3 ½ - 4 dozen)


Check back tomorrow for my favorite, Samoas!


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