"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Girl Scout Thin Mints Recipe

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This recipe for Girl Scout Thin Mints, by , is from The Williams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tricia Simpson
Added: Tuesday, January 6, 2009


Chocolate Cookies:
1 chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 c. flour, sifted
1 egg
3 T cold water

4 1/2 c. Semi-sweet chocolate chips
6 tablespoons shortening
3/4 teaspoon peppermint extract

Dump all cookie ingredients in kitchen mixer, adding the water a little bit at a time until the dough forms. Cover w/ saran wrap & chill for at least 2 hours or overnight.
Preheat oven to 350 degrees. Lightly flour your counter top, roll out vanilla wafer thin. You can use a spice jar cover to cut them out the right size, or a small cookie cutter. Bake at 350 for 8-10 minutes. Allow to cool before dipping.
Combine chocolate chips and shortening in a double boiler, melt slowly, once creamy add peppermint extract.

Stir well and dip each cookie as desired, cool on cookie sheet lined with wax paper, may place in the fridge to set.

Personal Notes:
Personal Notes:
Now you don't have to wait for that once a year cookie sale. Maybe that's not such a good thing.




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