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   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 excell chocolate runs off, and then   
     place the cookies side-by-side on a wax paper-lined baking sheet.   
     Refrigerate until firm.   
      
     Recipe FROM:    
      
   MMMMM   
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