Girl Scout Thin Mints

Ingredients

• 1 (18 1/4 ounce) package fudge cake mix
• 3 tablespoons shortening, melted
• 1⁄2 cup cake flour, measured then sifted
• 1 egg
• 3 tablespoons water
• nonstick cooking spray
• 3 (12 ounce) bags semi-sweet chocolate chips
• 3⁄4 teaspoon peppermint extract
• 6 tablespoons shortening

Directions

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.
4. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.
5. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
6. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
7. 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.
8. 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.