Tuesday, May 10, 2011

Thin Mint cookies

Newspaper clipping from 2003, says from book "Even More Top Secret Recipes".
I remember the dough being a pain, but they really were just like those thin mints in a green box that are no longer around right now.
Makes 108 cookies.

Thin Mints
1 (18.25 oz) package chocolate fudge cake mix (betty crocker suggested)
3 Tbsp shortening, melted
1/2 cup cake flour, measured, then sifted
1 egg
3 Tbsp water
nonstick cooking spray
3 (12 oz) bags semisweet chocolate chips
3/4 tsp peppermint extract
6 Tbsp shortening

Combine cake mix, shortening, flour and egg in large bowl, adding water a little at time until dough forms. Cover and chill 2 hours.

Heat oven to 350. Spray cookie sheets with nonstick coating. On a lightly foured surface, roll out a portion of dough to just under 1/16 of an inch thick. Cut using a lid from a spice container with a 1 1/2 inch diameter.
Arange cut dough on prepared cookie sheets, bake 10 minutes. Remove wafers from oven and cool completely.

In a large microwave safe bowl, combine chocolate chips and peppermint extract and shortening. heat on 50 percent power for 2 minutes. Stir gently. Heat 1 more minute. Stir again. if not smooth, continue to  cook at 30 sectond intervals until smooth.

Use fork to dip each wafer into chocolate. Tap on bowl so excess chocolate runs off. Place on wax paper lined baking sheet, refrigerate until firm. Makes 108 cookies (3 boxes).

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