Category: Desserts
Cuisine: not set
16 Thin Mints
3 Large egg whites
2 tablespoons sugar
3/4 cups light corn syrup
2/3 cups sugar
1 teaspoon vanilla extract
1/2 cup Dutch-processed cocoa powder
1 cup boiling water
1 1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup sugar
2 Large eggs
1/2 teaspoon vanilla extract
1 1/2 teaspoon peppermint extract
1 1/2 cup Thin Mints (23 cookies)
4 tablespoons unsalted butter
1 pinch salt
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