Pink Layer

Well, the pink layer didn't work out as well as I would like. The chocolate kept melting and messing up the pretty pink. So I put the whole box of cookies in the freezer. I'm hoping that they will get so cold that it won't have a chance to melt during a quick dip in the warm coating. We shall see!! I decided if it doesn't work then I will just make some Rice Krispie treats and coat them in pink so they will be all festive (and extra fattening!!) for the party. So here is the recipe:

GIRL SCOUT COOKIES THIN MINTS

Chocolate Cookie Wafers:

1 18.25 oz package Betty Crocker chocolate fudge cake mix

3 Tbs shortening, melted

1 egg

3 Tbs water

Non-stick cooking spray

Coating:

3 12 -ounce bags semi-sweet chocolate chips

3/4 tsp peppermint extract

6 Tbs shortening

1. 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.

2. Preheat oven to 350 degrees.

3. 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 of non-stick spray. Bake for 10 minutes (cookies need to be crunchy so no doughiness here). Remove the wafers from the oven and cool completely.
4. 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 additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Or use a double boiler!!
5. 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. After they are firm and are not melting in your hands, you can even pack them in a freezer safe bag and freeze them. We just pull some out individually and eat them straight from the freezer (very yummy).
Makes 108 cookies

I doubled the recipe for the cookie part but you really only need one extra 12 oz bag of chocolate chips to cover them. I melted two more 12 oz bags and ended up with a lot left over. (And for the Non-math people: One bag of chocolate chips only needs 2 Tbs shortening and 1/4 tsp peppermint ext.)