Wintermint Wafers
Festive chocolate wafer cookies enrobed in smooth and minty semisweet chocolate.
Recipe Ingredients:
Chocolate Cookies:
1 cup (2 sticks) butter, softened
1 cup powdered sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
Chocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract
Cooking Directions:
- For Chocolate Cookies: In large bowl, beat butter and powdered sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.
- Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten into 1/2-inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
- Preheat oven to 350°F (175°C).
- Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets.
- Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.
- for Chocolate Coating: Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.
- To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate to coat completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack to let chocolate set. Repeat with remaining cookies.
- Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.
Makes 3 dozen cookies.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.