Girl Scout Cookies Thin Mints

If those cute little cookie peddlers aren't posted outside the market, it
may be tough to get your hands on these - the most popular cookies sold by
the Girl Scouts each year. One out of every four boxes of cookies sold by
the girls is Thin Mints. This recipe uses an improved version of the
chocolate wafers created for the Oreo cookie clone in the second TSR book
"More Top Secret Recipes." That recipe creates 108 cookie wafers, so when
you're done dipping, you'll have the equivalent of three boxes of the Girl
Scout Cookies favorite. (See? That's why you bought those extra cookie
sheets.) You could, of course, reduce the recipe by baking only 1/3 of the
cookie dough for the wafers and then reducing the coating ingredients by
1/3, giving you a total of 36 cookies. But that may not be enough to last
you until next spring.

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

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 degrees.
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 excess chocolate runs off, and then place the cookies
side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.


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