Thin Mint Cookies
From cybershock 16 years agoIngredients
- ----chocolate cookiE WAFERS---- shopping list
- 18 1/4 oz fudge cake mix shopping list
- 3 tablespoon shortening, melted shopping list
- 1/2 cup cake flour, sifted shopping list
- 1 each egg shopping list
- 3 tablespoon water shopping list
- 1 non stick cooking spray shopping list
- ----COATING---- shopping list
- 36 oz semi sweet chocolate chips shopping list
- 3/4 teaspoon peppermint extract shopping list
- 6 tablespoon shortening shopping list
How to make it
- 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 excess chocolate runs off, and then
- place the cookies side-by-side on a wax paper - lined baking sheet.
- Refrigerate until firm.
- Yield: 36 cookies
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