Ingredients: |
Ingredients: Chocolate Cookie Wafers:
1 (18.25oz) package Betty Crocker chocolate fudge cake mix
3 tbsp shortening, melted
1/2 cup 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:1. 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.
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. arrange the cut dough rounds on a cookie sheet that is sprayed with a light coatings on a non-stick spray. Bake for 10 minutes. 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 percent power for 2 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 off, and then place the cookies side-by-side on a wax paper-lined baking sheet. Refrigerate until firm.
Makes 108 cookies. |
This recipe for Girl Scout cookies Thin Mints is from