This recipe is a little complicated, but it makes a wonderful treat that really tastes just like those famous Girl Scout Cookies!
Cookie Wafers
1 (18.25 oz) pkg Betty Crocker chocolate fudge cake mix
3 Tbsp shortening, melted
½ C cake flour, measured then sifted
1 egg
~3 Tbsp water
Coating
36 oz semi-sweet chocolate chips
¾ tsp peppermint extract
6 Tbsp shortening
Combine cookie ingredients in a large bowl, adding the water a little bit at a time until dough forms. Cover and chill for 2 hours.
Pre-heat oven 350°F.
On a lightly floured surface, roll out a portion of the dough to just under 1/16-inch thick. Use a 1½-inch diameter cookie cutter (or a spice container lid). Arrange dough rounds on a cookie sheet with a light coating of non-stick spray. Bake for 10 minutes. Remove from oven and cool completely.
Heat coating ingredients in microwave on 50% power for 2 minutes, stir gently, heat for 1 more minute. Stir to smooth consistency. Use a fork to dip wafers into coating, tap off excess, then place cookies on wax-paper lined baking sheet. Refrigerate until firm. For long-term storage, place chilled cookies in a zip-top bag and freeze. Frankly, I keep them in the freezer all the time and serve them straight out of there, because my recipe doesn’t have any fancy, waxy preservatives that make the chocolate coating stiff at room temp – they start to melt in your hands if you’re not careful!
Yields: 100+ small cookies
Time to make: 4 + hours
Source: Angela Hoffman