MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Girl Scout Cookies Thin Mints
Categories: Cookies, Copycat
     Yield: 108 Cookies

MMMMM------------------CHOCOLATE COOKIE WAFERS-----------------------
18 1/4 oz Pkg Betty Crocker chocolate
          - fudge cake mix
     3 tb Shortening; melted
   1/2 c  Cake flour; measured then
          - sifted
     1    Egg
     3 tb Water
          Non-stick cooking spray

MMMMM--------------------------COATING-------------------------------
    36 oz Semi-sweet chocolate chips
          - (3 bags)
   3/4 ts Peppermint extract
     6 tb Shortening

 If those cute little cookie peddlers aren't posted outside the
 market, it may be tough to get your hands on these--the most popular
 cookies sold by the Girl Scouts each year. One out of every four
 boxes of cookies sold by the girls is Thin Mints. This recipe uses an
 improved version of the chocolate wafers created for the Oreo cookie
 clone in the second TSR book "More Top Secret Recipes." That recipe
 creates 108 cookie wafers, so when you're done dipping, you'll have
 the equivalent of three boxes of the Girl Scout Cookies favorite.
 (See? That's why you bought those extra cookie sheets.) You could, of
 course, reduce the recipe by baking only 1/3 of the cookie dough for
 the wafers and then reducing the coating ingredients by 1/3, giving
 you a total of 36 cookies. But that may not be enough to last you
 until next spring.

 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 F.

 On a lightly floured surface, roll out a portion of the dough to just
 under 1/16" thick. To cut, use a lid from a spice container with a
 1-1/2" diameter. Schilling brand is good. 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 bow. Heat on 50% power for 2
 minutes, stir gently, then heat for another 1 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.

 Recipe FROM: <gopher://sdf.org/0/users/myst32yt/recipes/
 Girl#040Scout#040Cookies#253#040Thin#040Mints.txt>

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