Thin Mint Cookies

Ingredients

• 1 (18.25-ounce) package Betty Crocker chocolate fudge cake mix
• 3 tablespoons shortening, melted
• ½ cup cake flour
• 1 egg
• 3 tablespoons water
• Non-stick cooking spray
• 3 (12-ounce) bags semisweet chocolate chips
• 2-3 teaspoons peppermint extract
• 6 tablespoons shortening

Directions

1. Combine the cookie ingredients in a large bowl, adding the water a little at a time until the dough forms. Cover and chill for 2 hours.
2. Preheat oven to 350 degrees. On a lightly floured surface, roll out a portion of the dough to just under 1/16 inch thick. To cut, use a 1 ½ inch diameter cutter - a spice lid works for this. Arrange the cut dough rounds on a cookie sheet sprayed with non-stick spray.
3. Bake for 8 minutes.
4. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass bowl. Heat on 50 percent power for 2 minutes. Stir gently, then heat for an additional minute. Stir again, and if the chocolate is not a smooth consistency, continue to zap in the microwave in 30 second intervals until smooth.
5. Use a fork to dip each wafer in the chocolate, tap off excess, then place the cookies on wax paper until cooled and firm. Makes 108 cookies.