Chocolate mint cookies.

Last month, my American pal Hannah sent up the ultimate care package including Girl Guide cookies. You know, the stuff us hosers definitely can't get up here? She included a pro tip of keeping those little dandies in the freezer and she was NOT incorrect. The Thin Mints are officially gone and it's been real.

With great panic and a sparkle in my eyeballs, I made a few test batches of these and am pretty pleased with the turnout. Shove some ganache on these if you fancy, but I like them as is. Sure, they look pretty beat without a chocolate coating, but still on point. Garth, that was a haiku.

Yields approx. 2 dozen

Ingredients I
1/2 cup vegan butter
1/2 cup powdered sugar

Ingredients II
1 cup flour
1/2 cup cocoa powder
2 tbsp almond milk
1 tbsp cornstarch
1 tsp vanilla
3/4 tsp peppermint extract
1/3 tsp salt

Preheat oven to 350F.

In your mixer, cream together butter and powdered sugar for a few minutes, until fluffy.

Add in all of Ingredients II and continue to mix until a thick dough is sorted out.

Shape into a disc and refrigerate for 15 minutes.

Dust some flour on your table.  Roll out to about 1/8" in thickness. I patted the dough down with my hands first, then finished rolling with a non stick rolling pin.

Use a little glass or biscuit cutter to get roughly 2 dozen cookies cut out. Bake for 10 minutes on the button, and place on a cooling rack when done. 

Top with ganache if you like. I've been a fan of VeganBaking's recipe for a minute.

Keep in the fridge or freezer in a zip bag or cookie tin 'til they're gone.

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