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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 108 |
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Take Thin Mints, add a little cinammon, and you have an AMAZING cookie! i can't keep enough made for everybody! Ingredients:
cookies |
1 18oz. package fudge cake mix |
3 tbl shortening, melted |
1/2 cup flour |
1 egg |
2 teas mexican cinammon |
3 tbl water |
dip |
2 12oz. bags semi-sweet chocolate chips |
2 teas. peppermint extract |
6 tbl shortening |
Directions:
1. Cookie Dough:
2. Combine all cookie ingredients in large bowl.
3. Add water a little bit at a time until dough forms.
4. Cover and refrigerate for at least 2 hours.
5. Preheat oven to 350.
6. Divide dough into about 3 or 4 balls.
7. Roll out onto slightly floured surface until pie crust thin.
8. Using a cutter (1 1/2 diameter), cut out cookies and place on cookie sheets that have been lightly sprayed with non-stick spray.
9. Bake for 10 minutes.
10. Remove and cool completely before dipping.
11. Chocolate Dip:
12. Combine chips and shortening.
13. Microwave at 30 second intervals on high until completely melted and smooth.
14. Add extract and stir in until totally blended.
15. Use a fork to dip each cookie, tapping to get excess chocolate off.
16. Place cookies on waxed paper on cookie sheets.
17. Get one sheet full, place in refrigerator while dipping the rest.
18. Keep cookies cool (if they last!)
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