Girl Scout Cookies® Thin Mints

Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening

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 (Schilling brand is good.)
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.
4. Combine chocolate chips with peppermint extract and shortening
in a large microwave - safe glass or ceramic bow. 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.
5. Use a fork to dip each wafer in the chocolate, tap the fork on
the edge of the bowl so that the excell chocolate runs off, and
then place the cookies side-by-side on a wax paper - lined baking
sheet. Refrigerate until firm.
Makes 108 cookies.