Monday, August 2, 2010

GS Thin Mints...

1 Chocolate Cake Mix (18-19oz size) I used the Kroger brand
3 Tbsp Shortening (melted)
1/2 Cup All-Purpose Flour
1 Egg
3 Tbsp Water

Chocolate Peppermint Glaze
3 Chocolate Almond Bark Squares (6oz)
1/2 Tsp Pure Peppermint Extract
1 Tbsp Shortening

Sift the cake mix and flour together over the mixer bowl. Add the shortening and the egg and mix well. Dribble the water in and let it mix until a dough forms (at least wait for 3 large lumps of dough to form). Take the dough out and work it into an 8" round with your hands. Slip it in a gallon size zip lock or wrap with plastic and chill for 30 minutes to an hour. Set the almond bark, extract and shortening over a double boiler on low heat to melt. (A small heat-proof bowl over a small pot with a little water will do.) Heat your oven to 350 degrees and line your cookie sheets with parchment paper. Roll half of the dough at a time to 1/8 - 1/4" thick on a lightly floured surface (I use butcher paper to make for easy clean-up). Cut with desired cookie cutter (I used a 2" round) and place on sheets 1" apart. Bake for 8 - 10 minutes. Cool on wire racks. Slip some waxed paper under the wire racks and drizzle cookies with peppermint glaze. Allow to set (mine took about an hour). I got 55 cookies out of this dough.

Courtesy of Dawn @

She is having Christmas in July recipes right go back and check them all out. Peppermint is one of my favorites, cookies, cupcakes, tea...

NO... I haven't made these yet, but... they are my favorite cookie from the Girl Scouts. So I know I will make them in the near future.

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