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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