Gluten Free Homemade Thin Mints

In a small bowl, whisk together flour, cornstarch, cocoa powder and salt.

In a large bowl, cream together butter and sugar. With the mixer on low speed, add in the milk and the extracts. Mixture will look curdled. Gradually, add in the flour mixture until fully incorporated.

Shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter. Wrap in plastic wrap and freeze for at least 1/2 hour.

Preheat oven to 375ºF.

You can roll the dough out and make cookie cut-outs like I did, or slice dough into rounds not more than 1/4 inch thick. If they are too thick, they will not be as crisp. Place on a parchment-lined baking sheet. Cookies will not spread very much, so you can put them quite close together.

Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate. Dip them in melted chocolate and butter (you can microwave chocolate chips or do what I did and do it over a pot of boiling water). Now you can turn down those Girl Scouts because you can make better ones at home!