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Thin Mints Recipe

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This recipe for Thin Mints is from The Hunter Family Cookbook 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box chocolate fudge cake mix
3 Tbsp. shortening, melted
1/2 c. cake flour, measured then sifted
1 egg
3 Tbsp. water
3 12-ounce bags semi-sweet chocolate chips
3/4 tsp. peppermint extract
6 tbsp. shortening
Directions:
Directions:
Combine cake mix, 3 tbsp. shortening, cake flour, egg and water 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. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating. Bake for 10 minutes. Remove the wafers from the oven and cool completely.

Combine chocolate chips with peppermint extract and shortening and microwave 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, then place the cookies side-by-side on a wax paper-lined baking sheet. Refrigerate until firm.

 

 

 

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