Christmas Recipes
Wintermint Wafers
Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate.
Yield: 3 dozen cookies
Ingredients
Chocolate Cookies
- 1 cup (2 sticks) butter, softened
- 1 cup confectioners' 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
Instructions
Chocolate Cookies
- In large bowl, beat butter and confectioners' 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.
- Heat oven to 350 degrees F.
- 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 for 5 to 6 minutes. Remove cookies from oven; cool on pan for 3 to 4 minutes.
- Remove to wire rack to cool completely.
Chocolate Coating
- Place chocolate in large microwave-safe dish.
- Microwave for 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, coating 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.
Attribution
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin