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Wintermint Wafers recipe

Wintermint Wafers.

Festive chocolate cookies complelety coatedin minty, semisweet chocolate.

Recipe: Wintermint Wafers

Chocolate Cookies:
1 cup (2 sticks) butter, softened
1 cup confectioners’ (powdered) sugar
1 teaspoon peppermint extract
1/2 teaspoon salt
1 cup unsweetened cocoa powder
1 1/2 cups all-purpose flourChocolate Coating:
1 pound semi-sweet chocolate, chopped
1 teaspoon peppermint extract

  • For Chocolate Cookies: In large bowl,beat butter and confectioners’ sugar with electric mixeruntil light and fluffy. Stir in peppermint extract followed bysalt and cocoa powder; mix. Add flour and mix to incorporate.
  • Divide dough in two pieces and place eachon large sheet of plastic wrap. Flatten into 1/2-inch thick discs,wrap and refrigerate until firm enough to roll out, about 45minutes.
  • Preheat oven to 350°F (175°C).
  • Remove chilled dough, place disc betweentwo sheets of parchment; roll out to 1/8-inch thick. Cut desiredshapes and place on parchment-lined baking sheets.
  • Bake 5 to 6 minutes. Remove cookies fromoven; cool on pan 3 to 4 minutes. Remove to wire rack to coolcompletely.
  • for Chocolate Coating: Place chocolatein large microwave-safe dish. Microwave 30 seconds on high, stirand continue to microwave in 10- to 20-second intervals, stirringafter each until chocolate is melted and smooth. Stir in peppermintextract.
  • To frost cookies, place one cookie onslotted spatula, carefully dip into the chocolate to coat completely;lift cookie out. Hold cookie on spatula, allowing excess chocolateto drip off. Place cookie onto wire cooling rack to let chocolateset. Repeat with remaining cookies.
  • Place coated cookies in freezer for 1hour to set before storing or serving. Store cookies in airtightcontainer for up to 1 week, or in freezer for up to 3 weeks.

    Makes 3 dozen cookies.

    Recipe and photograph provided courtesyof Wisconsin Milk Marketing Board, Inc.


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