Wednesday, August 22, 2012

Girl Scout Thin Mints -copy cat



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

Directions:

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.  To cut, use a lid from a spice container with a 1 1/2-inch diameter.  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 bowl.  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.

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.

WW PointsPlus 2

Find the original recipe here.

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