Day 6: Girl Scout Thin Mints

We went by several houses today but no one was home. So we went to someone we knew to get new recommendations. We went by Cory&Tenille's. She told us a few people so we'll try one of those tomorrow. It's always nicer going to a stranger's house when you atleast know their name, doesn't seem as weird that way. It's kind of funny, people always look really confused when we show up at their door with cookies for them. And sometimes kind of skeptical, like, what for? what's the catch..? Yesterday Matt told the lady we were tryin to get to know some of the neighbors and she was like, "well, haven't you been there a while? why now?" That was a little awkward and kind of funny. Today I made girl scout thin mints. It's a top secrets recipe and I think it turned out pretty good. It tasted (to me atleast) like the girl scout ones, but I do have a few tips.. I didn't make them thin enough so they were a little bit thicker. So if you make them, roll them thin because they do puff up a little bit in the oven. They don't really spread though so you can fit like 30 at once on a sheet. They did take a while to make though..dipping them in the chocolate. Also, be sure to put about 2x as much mint extract than what the recipe calls for. And finally, the recipe says it makes about 108 cookies (I didn't have quite that many, maybe because mine were slightly thicker..) so you could always 1/2 or even 1/3 the recipe, but they're really easy to eat a lot so you might want to make it all :) It should be equivalent to about 3 boxes of girl scout cookies.

Girl Scout Cookies Thin Mints

Chocolate Cookie Wafers
1 18.25-ounce package Betty Crocker chocolate fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
Non-stick cooking spray

Coating
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons 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 F.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 (Schilling brand is good.) 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.4. Combine chocolate chips with peppermint extract and shortening in a large microwave - safe glass or ceramic bow. 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.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. Makes 108 cookies.