Thin Mint Cookies

By mariannefeldman

http://www.food.com/recipe/tsr-version-of-girl-scout-thin-mints-recipe-by-todd-wilbur-33998

Ingredients

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1 ⁄2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray
• Coating
• 3 (12 ounce) bags semi-sweet chocolate chips
• 3 ⁄4 teaspoon peppermint extract
• 6 tablespoons shortening

Preparation

Step 1

YIELDS
108 cookies


DIRECTIONS

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
To cut, use a lid from a spice container with a 1 1/2-inch diameter.
Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
Bake for 10 minutes.
Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.