Early every February, Girl Scouts flood America with their delicious cookies. In contrast to life at home, living in the dorms does not allow for Girl Scouts to come door-to-door. However, college students with the means to purchase these cookies are not always able to afford them, but with this recipe, it is easy to replicate one of their best products.
1 package fudge cake mix
3 tablespoons Crisco, melted
½ cup cake flour
5 tablespoons water
2 (12 ounce) bags of semi-sweet chocolate chips
½ teaspoon peppermint extract
4 tablespoons shortening
First, combine cookie ingredients in a large bowl, slowly adding water until the dough forms. Cover and chill for two hours.
Next, preheat the oven to 350 degrees Fahrenheit. On a floured surface, roll out a very thin portion of the dough, about 1/16 of an inch. Cut into circles with a lid from a container or a cookie cutter. Arrange the rounds on a cookie sheet sprayed lightly with nonstick cooking spray. Bake for 10 minutes and then let cool completely.
Next, combine the chocolate chips, shortening, and peppermint extract for the coating in a microwave safe bowl. Heat on 50 percent for two minutes, and stir. Continue heating in 30 second intervals, stirring between each, until the chocolate is a smooth consistency.
Use a fork to dip each wafer into the chocolate, and place on wax paper-lined baking sheet. Refrigerate until firm and then enjoy!