MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Girl Scout Cookies Thin Mints
Categories: Cookies, Copycat
Yield: 108 Cookies

MMMMM------------------CHOCOLATE COOKIE WAFERS-----------------------
18 1/4 oz Pkg Betty Crocker chocolate
- fudge cake mix
3 tb Shortening; melted
1/2 c Cake flour; measured then
- sifted
1 Egg
3 tb Water
Non-stick cooking spray

MMMMM--------------------------COATING-------------------------------
36 oz Semi-sweet chocolate chips
- (3 bags)
3/4 ts Peppermint extract
6 tb Shortening

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.

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?F.

On a lightly floured surface, roll out a portion of the dough to just
under 1/16" thick. To cut, use a lid from a spice container with a
1-1/2" 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% power for 2
minutes, stir gently, then heat for another 1 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 excell chocolate runs off, and then
place the cookies side-by-side on a wax paper-lined baking sheet.
Refrigerate until firm.

Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
Girl#040Scout#040Cookies#253#040Thin#040Mints.txt>

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