1 (18.25 oz) pkg Betty Crocker chocolate fudge cake mix
3 Tbsp shortening, melted
1/2 cup cake flour, measured then sifted
~3 Tbsp water
3 (12 oz) bags semi-sweet chocolate chips
3/4 tsp peppermint extract (or more to taste)
6 Tbsp. shortening
You will also need non-stick cooking spray
Combine cookie ingredients in a large bowl, adding the water a little at a time until dough forms. Cover & chill for 2+ hours.
Preheat oven to 350° F. On a lightly floured surface, roll out the dough to ~1/16th inch thick. To cut cookies, use 1 1/2 inch round cookie cutter or a lid from a spice container. Cut out as many rounds as possible, re-roll the remnants, and cut more rounds, until all the dough is used. Place rounds on a cookie sheet with a light coating of non-stick spray.
Bake for 10 minutes. Remove from oven & cool completely (the fridge is faster, but the counter is fine).
While cookies cool, place coating ingredients in a double boiler (or a metal bowl over a pot of boiling water), mixing gently until melted through (this can be done in the microwave at 50% power, stirring frequently).
One at a time, place cookie wafers into coating and use a fork to cover completely. With the fork, lift the cookie (so it sits flat on the tines), tapping the edge of the bowl with the neck of the fork to make excess coating drip off. This will make the top of the cookie completely smooth.
Place coated cookies on a wax-paper lined baking sheet that fits in your refrigerator or freezer. Chill until firm (30+ minutes). They taste best cold, so we just keep them in a zip-top bag in the freezer!