417 - Thin Mint Girl Scout Cookies
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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417 - Thin Mint Girl Scout Cookies
(by Shirley McNevich)
Cookie dough:
1 - 18.75oz. package Duncan Hines fudge cake mix
3 TBSP Crisco shortening, melted
1/2 cup cake flour (measured and then sifted)
1 egg
3 TBSP water
Pam cooking spray
Chocolate Coating: 3 - 12oz. bags Nestlé's semi-sweet chocolate chips; 3/4 tsp. peppermint extract; 6 TBSP Crisco 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. Cut cookies using a lid from a spice container with a 1 1/2-inch diameter. Arrange the pieces on a cookie sheet that is sprayed with Pam and bake for 10 minutes. Remove from the oven and cool completely. Chocolate coating: combine chocolate chips with peppermint extract and shortening in a large microwave-safe bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional minute. Stir again, and if chocolate is not a smooth consistency, continue to cook 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 on wax paper-lined baking sheet. Refrigerate until firm.
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