Thin Mint Cookies (Almost)
- Ready In:
- 2hrs
- Ingredients:
- 9
- Yields:
-
108 cookies
ingredients
-
Cookies
- 1 (18 1/4 ounce) package fudge cake mix (Betty Crocker is best)
- 3 tablespoons shortening, melted
- 1⁄2 cup cake flour, sifted
- 3 tablespoons egg whites
- 3 tablespoons water
- nonstick cooking spray
-
Coating
- 3 (12 ounce) bags semi-sweet chocolate chips
- 3⁄4 teaspoon peppermint extract
- 6 tablespoons shortening
directions
- Combine all cookie ingredients in lg bowl, gradually adding water until dough forms.
- Cover & chill 2 hours.
- Preheat oven to 350F and spray cookie sheet with non-stick cooking spray.
- On lightly floured surface, roll out portion of dough just under 1/16” thick. Cut with 1 ½” cookie cutter or lid from spice jar. Arrange cut wafers on cookie sheet.
- Bake 10 minutes, remove from oven, & cool completely.
- Combine chocolate ships with peppermint extract & shortening in large microwave safe bowl. Heat on 50% power for 2 minutes, stir, then heat for additional minute. Mixture should be smooth---if not, microwave in 30 second intervals and stir until smooth.
- Use fork or tongs to dip each wafer in chocolate then place cookies side by side on wax paper-lined baking sheet
- Refrigerate until firm.
Questions & Replies
-
I've made these But doubled the extract( 1 1/2 t.) and put it in the cookies, not the coating. You can also use this recipe to make the new Raspberry Rally Cookies. White cake mix instead of the chocolate. Add red food coloring (paste), and ( 1 1/2 t. ) Raspberry Emulsion flavoring. I doubled it to keep the flavor while baking, you can add more or less.