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Name: Thin Mints
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 108
Cuisine: not set
Ingredients: 18.25 oz Betty Crocker chocolate fudge cake mix; 3 tbsp Shortening melted; 1/2 cup Cake flour measured then sifted; 1 Egg; 3 tbsp Water; Non-stick cooking spray; 3 12 - oz Semisweet chocolate chips; 3/4 tsp Peppermint extract; 6 tbsp Shortening

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INGREDIENTS

18.25 oz Betty Crocker chocolate fudge cake mix
3 tbsp Shortening ; melted
1/2 cup Cake flour ; measured then sifted
1 Egg
3 tbsp Water
Non-stick cooking spray
3 12 - oz Semisweet chocolate chips
3/4 tsp Peppermint extract
6 tbsp Shortening

Servings

INSTRUCTIONS

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough firms. Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2 inch diameter. 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 mircowave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional 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 chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.

NOTES

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Thin Mints

18.25 oz Betty Crocker chocolate fudge cake mix
3 tbsp Shortening melted
1/2 cup Cake flour measured then sifted
1 Egg
3 tbsp Water
 Non-stick cooking spray
3  12 - oz Semisweet chocolate chips
3/4 tsp Peppermint extract
6 tbsp Shortening

Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough firms.  Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.  To cut, use a lid from a spice container with a 1 1/2 inch diameter.  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 mircowave-safe glass or ceramic bowl.  Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional minute.  Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

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Nutrition

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Serving Size: 1 Serving (9g)
Recipe Makes: 108 Servings

Calories: 9
Calories from Fat: 8 (89%)

Amt Per Serving		% DV

	Total Fat 0.9g	1 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 7mg		2 %
Sodium 118mg		4 %
Potassium 6.5mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.1g
Protein 0.3g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9

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