Thin Mint Cookies Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Chocolate Cookie Wafers
1 (18-1/4 oz.) fudge cake mix
3 tbsp. shortening, melted
1/2 c. cake flour, measured then sifted
1 egg
3 tbsp. water
Non-stick cooking spray
Coating
3 (12 oz.) bags semi-sweet chocolate chips
3/4 tsp. peppermint extract
6 tbsp. shortening
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Directions: |
Directions:Combine chocolate wafer ingredients . . . it's pretty stiff so you may need to use your hands. Shape the dough into two logs about 1-1/2 inches across and wrap in plastic wrap, parchment or wax paper. Freeze for at least two hours.
Preheat oven to 375 degrees F. Slice the dough into rounds no more than 1/4 inch thick and place on a parchment lined cookie sheet. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely.
Combine coating ingredients in a glass or ceramic bowl. Heat in microwave at 50 percent for 2 minutes, stir gently and heat an additional 1 minute. Stir again . . . keep doing this in 30 second intervals until it's smooth.
Dip the wafers into the chocolate using a fork and tap the edge of the bowl so the excess runs off. Place on a wax paper covered baking sheet and refrigerate until firm. |
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Personal
Notes: |
Personal
Notes: Best if left in the refrigerator or in the freezer.
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