1 (18 1/4 ounce) package fudge cake mix
3 tablespoons shortening, melted
1/2 cup cake flour, measured then sifted
1 egg
3 tablespoons water
nonstick cooking spray
3 (12 ounce) bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
INSTRUCTIONS
- 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 degrees.
- 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.
- 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.
- Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.
- 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.
- 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.
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