1 pkg. mint chocolate cake mix OR 1 pkg. chocolate fudge cake mix + 1 tsp. mint extract
1/2 c. shortening (I use butter flavor)
1 1/2 tbsp. water
2 eggs
Powdered sugar
48 cream filled thin mints (usually about 2 boxes)

Preheat oven to 375 degrees. Lightly grease cookie sheets. In large bowl combine cake mix, shortening, water and eggs. Mix well. Form dough into 1-inch balls; roll in powdered sugar. Place 2 inches apart on cookie sheets. Bake at 375 degrees for 7-10 minutes or until edges are set. Do not overbake. Immediately place mint in the center of each cookie, pressing down lightly. Remove from cookie sheets; cool completely.

I sprinkle with powdered sugar when cool. Cookies can be frozen. Place wax paper between each layer. I always use insulated cookie sheets to keep cookies from burning. Makes 48 cookies.