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Thin Mint Cookies
August 15, 2008

These were great-much better than the Girl Scout cookies! I ommitted 1/4 cup of flour and they were the perfect consistency. I didn't refridgerate them for as long as the recipe says; just an hour, and they were fine. I dipped the tops of the cookies in melted semi-sweet chocolate chips (about half the bag), and added about 1/3 tsp of mint extract to the melted chocolate, which I think really helped with the minty taste of the cookies. Also did not add the butter to the melted chocolate...didn't think it was really necessary.

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