cookmarked logo      
 
from Missfire's cookbook

Girl Scout thin mints

     






Links:


Ingredients:
  • Chocolate Cookie Wafers
  • 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
  • Coating
  • 3 (12 ounce) bags semi-sweet chocolate chips
  • 3/4 teaspoon peppermint extract
  • 6 tablespoons shortening
  • Preparation:
    1. Combine chocolate wafer ingredients in a bowl until well mixed. You may need to get your hands in there!
    2. On a surface lightly dusted with flour, shape dough into two logs, about 1 1/2 inches (or about 4 cm) in diameter.
    3. Wrap in plastic wrap, waxed paper or parchment and freeze for at least 1-2 hours, until dough is very firm and can be sliced into wafers.
    4. Preheat oven to 375F.
    5. Slice dough into rounds not more than 1/4 inch thick - if they are too thick, they will not be as crisp - and place on a parchment lined baking sheet.
    6. These cookies are firm and will not spread very much, so you can put them quite close together.
    7. Bake for 13-15 minutes, until cookies are firm at the edges. Cool cookies completely on a wire rack before dipping in chocolate.
    8. For coating:
    9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
    10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.
    11. Stir once again, and if chocolate is not a smooth consistency, continue to nuke in 30-second intervals until smooth.
    12. Use a fork to dip each wafer in the chocolate.
    13. 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.
    14. Refrigerate until firm.
    15. These taste best after they've been refrigerated for a day, but of course, I recommend trying some now, and saving some for the next day so you can be properly assured of this.
    16. Store these in an airtight container in the fridge for a week or two. Or freeze them for up to a month! They're great right out of the freezer too. But once they're in the open air, they will start to melt, so nom fast!

      copy recipe









    modified: 2011.10.23 | created: 2011.10.23





    cookmarked logo