Girl Scout Cookie Thin Mints

Cookie

18.25oz pkg Chocolate fudge cake mix (Betty Crocker)

3 Tbsp shortening, melted

½ cup flour, measured then sifted

1 egg

3 Tbsp water

non-stick cooking spray

Chocolate Coating

3 12oz bags semi-sweet chocolate chips

1 tsp peppermint extract

6 Tbsp shortening

Preheat oven to 350 degrees.  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 two hours.  On a lightly floured surface, roll out a portion of the dough to just about 1 /16” thick.  Use a 1 ½” diameter circular cookie cutter to cut rolled out dough.  Arrange the cookie rounds on a lightly sprayed cookie sheet.  Bake for 10 minutes, remove from oven and cool completely. 

In a large microwave safe bowl, combine all chocolate coating ingredients.  Heat on low power for 2 minutes, gently stir.  Then heat for an additional minute, stir again.  If not smooth continue to microwave and stir until smooth. 

Dip each cookie into the chocolate.  Wipe excess chocolate on the side of the bowl.  Then place the cookies side by side on wax paper lined cookie sheet.  Refrigerate until firm.  Makes about 9 dozen.