first of all - read your box - if it was somehow bought out by KRAFT there's the reason - Kraft s buying up everything they can, changing all the formulas and raising all the prices - they have totally ruined Stella D'Oro
but if its still the same company - they are doing what everyone else is doing cutting down, cutting back, changing, and re-formulating
NOTHING is like it used to be
try this -
1-1/2 cups unbleached all-purpose flour
1/2 cup unsweetened Dutch-processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 teaspoon peppermint extract
7 ounces bittersweet chocolate, finely chopped
1 teaspoon vegetable oil
Sift together the flour, cocoa powder, baking powder, and salt in a
medium-size mixing bowl.
Combine the butter and sugar in a large mixing bowl and, with an electric
mixer, beat on medium-high speed until fluffy, 2 to 3 minutes. Add the egg
and the extracts and beat until smooth. Stir in the flour mixture until just
incorporated.
Divide the dough into 2 equal portions. Turn 1 portion onto a piece of
waxed paper and shape it, rolling it inside the paper, into a log about 10
inches long and 1 1/2 inches in diameter. Wrap the dough in plastic wrap and
refrigerate it for at least 2 hours or up to 24 hours. Repeat with the
remaining dough. (Dough logs may be wrapped tightly in plastic and frozen
for up to 1 month. Slice and bake directly from the freezer.)
Preheat the oven to 350°F.
Slice the dough into 1/3-inch-thick rounds, rotating the dough often so it
doesn’t become flattened as you cut. Place the cookies on ungreased baking
sheets at least 2 inches apart. Bake until they are firm around the edges
but still soft on top, 13 to 15 minutes (a minute or two longer for frozen
dough). Let them stand on the baking sheet for 5 minutes, then remove them
with a metal spatula to a wire rack to cool completely.
Put 1 inch of water in the bottom of a double boiler or a large saucepan
and bring to a bare simmer. Place the chocolate and vegetable oil in the top
of the double boiler or in a stainless-steel bowl big enough to rest on top
of the saucepan, making sure that the water doesn’t touch the bottom of the bowl. Heat, whisking occasionally, until the chocolate is completely melted. Remove from the heat and whisk until completely smooth.
Line 2 baking sheets with parchment paper or aluminum foil. Use a small
offset spatula to spread a thin layer of the chocolate glaze over the top of
each cookie. Place the cookies, chocolate side up, on the baking sheets and
refrigerate until the glaze is firm, about 15 minutes. Thin Mints will keep
at room temperature in an airtight container for 4 to 5 days.
