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White-Dipped Thin Mints
Yield: 12 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling Time: 20 minutes
- Total Time: 45 minutes
Ingredients:
- 1 ½ cups Bake Believe® White Melting Wafers
- 2 ½ tablespoons unsalted butter, softened
- ¼ cup Swerve
- 1 egg white
- ½ plus ⅛ teaspoon peppermint extract, divided
- ¾ cup almond flour
- ⅓ cup cocoa powder
- ¼ teaspoon xanthan gum
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
Instructions:
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- In a medium bowl, beat together the butter and Swerve until fluffy with an electric mixer.
- Add the egg and ½ teaspoon peppermint extract then beat until well combined.
- Add the almond flour, cocoa powder, xanthan gum, baking soda, and salt to the butter mixture and mix to form a stiff dough. If the dough is crumbly, knead to bring it together.
- Roll the dough between 2 pieces of parchment paper until ⅛-inch thick.
- Using a 2-inch circle cutter, cut out 12 cookies.
- Place the cut circles of cookie dough onto the lined cookie sheets.
- Bake the cookies for 9 minutes or until lightly darkened on the edges.
- Leave the cookies to cool on the cookie sheet at room temperature until they are cooled completely and have firmed up, about 45 minutes.
- Place the white melting wafers in a large heat-proof bowl and microwave in 30-second intervals, stirring in between, until melted.
- Stir the remaining ⅛ teaspoon peppermint extract into the melted wafers.
- Place a cookie into the bowl with the melted wafers. Use a fork to scoop melted wafers onto the cookie.
- Lift the cookie up using the fork and tap on the edge of the bowl firmly to remove any excess. Gently scrape the bottom of the fork onto the edge of the bowl to remove any excess melted wafer.
- Try to work quickly to prevent the melted wafers from solidifying again.
- Place the dipped cookies back on the parchment-lined cookie sheet.
- Freeze the cookies for 10 minutes or until the coating has set.
- Enjoy!