Post by Hellonlinks on Jan 9, 2006 23:57:46 GMT -4
I love these cookies when Girl Scouts sell them, and I just found the recipe on the Internet! I can't wait to make them, but I thought I'd share them first! 
108 cookies
2 hours 25 minutes 2 hrs prep
Chocolate Cookie Wafers
1 (18 1/4 ounce) package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
Coating
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
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 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 microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition 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.
;D
108 cookies
2 hours 25 minutes 2 hrs prep
Chocolate Cookie Wafers
1 (18 1/4 ounce) package chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
Coating
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
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 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 microwave-safe glass or ceramic bowl.
Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition 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.
;D