Ingredients Jump to Instructions ↓

  1. 18 1/4 ounce(s) Betty Crocker chocolate fudge cake mix , melted and cooled 3 tablespoon(s) shortening, melted 1/2 cup(s) cake flour, sifted 1 large egg 3 tablespoon(s) water can(s) non-stick cooking spray 36 ounce(s) semi-sweet chocolate chips 3/4 teaspoon(s) peppermint extract , (see step 2) 6 tablespoon(s) shortening

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large bowl, combine the all ingredients except cooking spray, chips & 6 Tbsp Shortening in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours. 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 a spice container with a 1-½ 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 min; Remove the wafers the oven and cool completely. Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bow. Heat on 50 percent power for 2 min, stir gently, and then heat for an addition min. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth. Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excel chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm. ( Makes: 108 cookies.


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