Wednesday, April 6, 2011

Thin Mints--Knock Off! the story is:

I wanted to buy Thin Mints and Samoas from the Girl Scouts, but when I happened to see some girl scouts selling cookies, I only had $4 cash with me...which will only buy 1 solitary, sad, lonely box. And, I love thin mints, but I had a recipe. So, Samoas won.

But, the good news is that the Thin Mints were delicious homemade!

Jereld suggested the parsley twig garnish...don't laugh.

Girl Scout Thin Mints

Chocolate Cookie Wafers

1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 Tbsp. shortening, melted
1/2 C. cake flour, measured then sifted
1 egg
3 Tbsp. water
nonstick cooking spray


3 12-ounce bags semisweet chocolate chips
3/4 tsp. peppermint extract
6 Tbsp. shortening

1) Combine the wafer ingredients (except the water) in a large bowl. Add the water a little bit at a time until a dough forms (the dough will seem very thick--this will give the wafers a crispy texture once baked). Cover with plastic wrap and put in the fridge for 2 hours.

2) On a lightly floured surface, roll out a portion of the dough to 1/4 inch to 1/8 inch thickness. Cut out wafers with a spice jar lid (like McCormick spices or whatever you have).  Put wafers on a lightly greased cookie sheet (they can be pretty close together--they don't spread out). Bake at 350 degrees for 8 to 10 minutes. Cool completely before moving on to the next step.

3) Combine chocolate chips, peppermint extract, and shortening in a microwave safe bowl. Heat on 50% power for 2 minutes, stir.  Repeat heating and stirring until chocolate is melted and is a smooth consistency.

5) Dip each wafer in chocolate. Let the excess chocolate run off into the bowl (tapping your fork on the side of the bowl helps).  Place dipped wafers on a cookie sheet lined with wax paper. Refrigerate until ready to eat.


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