Thin Mint Cookies
Chocolate Cookie Wafers:
- 1 18.25-ounce package Betty Crocker chocolate fudge
- 3 tablespoons shortening, melted
- 1/2 cup cake flour, measured then sifted
- 1 egg
- 3 tablespoons water
- Non-stick cooking spray
- 3 12-ounce bags semi-sweet chocolate chips
- 3/4 teaspoon peppermint extract
- 6 tablespoons shortening
- 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.
- Preheat oven to 350° F.
- 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.
- 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.
- 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
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