Cooking Corner: Homemade Thin Mints

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
2 eggs
5 tablespoons water

Cooking spray
Chocolate-Mint Coating:
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!

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