Tsr Version Of Girl Scout Thin Mints Recipe By Todd Wilbur

Total Time: 2 hrs 25 mins Preparation Time: 2 hrs Cook Time: 25 mins

Ingredients

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1/2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray
• 3 (12 ounce) bags semi-sweet chocolate chips
• 3/4 teaspoon peppermint extract
• 6 tablespoons shortening

Recipe

• 1 combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.
• 2 cover and chill for 2 hours.
• 3 preheat oven to 350 degrees.
• 4 on a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.
• 5 to cut, use a lid from a spice container with a 1 1/2-inch diameter.
• 6 arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
• 7 bake for 10 minutes.
• 8 remove the wafers from the oven and cool completely.
• 9 combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
• 10 heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
• 11 stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
• 12 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.
• 13 refrigerate until firm.