Top Secret Version of Girl Scout Thin Mint Cookies

Our son decided he wanted to make cookies, as he often does.  He was tired of the regular fare so he got out some of our cookbooks.  In the cookbook his gymnastics team compiled for a fundraiser he found:

Top Secret Version of 

Girl Scout Thin Mint Cookies

He took a sample over to our local Girl Scout Leader and "L" wrote:
"I just wanted to thank you for the amazing thin mints!  They tasted even better than the real thing!  I'd love the recipe if you have a chance to send it to me.  Thanks again for bringing us a sample."
So here is the home-made recipe for Thin Mints! 


Cookie:
1 (18.25 oz.) pkg. chocolate fudge cake mix
3 T shortening, melted
1/2 c. cake flour, measured, then sifted
1 egg
3 Tbsp. water
non-stick cooking spray

Coating:
3 (12 oz.) bags or 6 cups semi-sweet chocolate chips (We may use 1/3 milk chocolate next time.)
3/4 tsp. peppermint extract (or more to your taste)
6 T shortening

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.  Preheat oven to 350∘.  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 of non-stick spray.  Bake for 10 minutes.  Remove wafers from the oven and cool completely.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass bowl.  Heat on 50% for 2 minutes, stir gently and heat an additional minute.  Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 15 second intervals until smooth.  Each microwave is different so err on the side of less and just stop and stir.  I chose the safe route my friend "S" use to microwave on full  power in 15 second intervals, stirring in between, until fully melted.


Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so the excess chocolate runs off, and then place the cookies side-by-side on a waxed paper-lined baking sheet or my friend "C" uses a chilled cookie sheet when working with dipped chocolate.  Refrigerate until firm.  Makes 108 cookies.

Somehow we missed the visit from our local Girl Scouts selling Thin Mints, but we still got a taste of them this year and they are great!  Now our son wants to know if any of you have a recipe for Samoas.