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Girl Scout Cookies- Thin Mints Recipe

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This recipe for Girl Scout Cookies- Thin Mints, by , is from Nikki and Josh Crowe Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kimberly Wright
Added: Tuesday, January 16, 2007


Chocolate Cookie Wafers:
1 18.25 ounce package of Betty Crocker, Chocolate Fudge Cake Mix,
3 tbls.shortening, melted,
1/2 c. of flour, measured then sifted,
1 egg,
3 tbls. of water,
Non-stick cooking spray,
3 12 oz. bags semi-sweet chocolate chips,
3/4 tsp. peppermint extract,
6 tbls.shortening

1. Combine all cookie ingredients into large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.
2.preheat oven to 350 degrees
3. 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 (Schilling brand is good.) Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick
spray. Remove the wafers from the oven and cool completely.
4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bowl. heat on 50% power for two minutes, stir gently then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
5. 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, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

Number Of Servings:
Number Of Servings:
Makes 108 cookies
Personal Notes:
Personal Notes:
Enjoy, I Love you guys. Have a fabulous day.
Kimberly Wright emailed on 7/11/06




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