TSR Version of Girl Scout Thin Mints Recipe by Todd Wilbur

1. 1

   Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms.

2. 2

   Cover and chill for 2 hours.

3. 3

   Preheat oven to 350 degrees.

4. 4

   On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.

5. 5

   To cut, use a lid from a spice container with a 1 1/2-inch diameter.

6. 6

   Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.

7. 7

   Bake for 10 minutes.

8. 8

   Remove the wafers from the oven and cool completely.

9. 9

   Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

10. 10

    Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

11. 11

    Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

12. 12

    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.

13. 13

    Refrigerate until firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.