Thin Mint Cookies

These cookies are amazing and they were a hit when I made them!


Chocolate Cookie Wafers
1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour or regular white flour
1 egg
3 tablespoons water
nonstick cooking spray

Coating
3 (12 ounce) bags semi-sweet chocolate chips (you can substitute 1 or more bags of mint chocolate chips as well)
3/4 teaspoon peppermint extract (add more to taste)
6 tablespoons shortening

Directions
1. Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Knead dough well.

2. Cover and chill for 2 hours.

3. Preheat oven to 350 degrees.

4. On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.

5. To cut, use a lid from a spice container with a 1 1/2-inch diameter.

6. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.

7. Bake for 10 minutes.

8. Remove the wafers from the oven and cool completely.

9. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

10. Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

11. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

12. 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.

13. Refrigerate until firm.