CHOCOLATE MINT WAFERS WITH SPRINKLES
You can't scout out a better childhood treat than these cookies featuring an indulgent dip in minty melted chocolate.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 35m
Yield Makes 44
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. In a medium bowl, whisk together flour, cocoa, baking powder, and 1/4 teaspoon salt. Set aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; mix just until combined.
- Form balls of dough (each equal to 1 teaspoon), and place on 2 baking sheets, about 2 inches apart. Dip the bottom of a glass in water, and flatten balls into 1 1/2-inch rounds (about 1/4 inch thick). Bake until slightly firm to the touch, 8 to 10 minutes, rotating sheets halfway through. Immediately transfer cookies to a wire rack to cool completely.
- Make chocolate coating: Place chocolate, peppermint extract, and remaining 1/8 teaspoon salt in a large heatproof bowl set over (not in) a saucepan of simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove from heat.
- Line a baking sheet with parchment or waxed paper. Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off. Place cookies on prepared baking sheet, and decorate with sprinkles, if desired. Refrigerate until chocolate has hardened, about 30 minutes, and keep chilled until ready to serve.
CHOCOLATE MINT WAFERS
These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. -Annette Esau, Durham, Ontario
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 7-1/2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. , On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. , Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.
Nutrition Facts : Calories 99 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 80mg sodium, Carbohydrate 17g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
MINT WAFERS
Steps:
- Melt chocolate chips and butter in a small bowl in the microwave on 50% power in 2 or 3 (30-second) intervals, whisking after each. Add extract to chocolate. Place vanilla wafers on aluminum foil and pour melted chocolate over each, covering completely. Let sit for 10 minutes or until set.
CONTEST-WINNING CHOCOLATE MINT WAFERS
I created these melt-in-your-mouth treats for a cookie exchange, and everyone raved about them. My family requests them often, and they're my daughter's favorite cookies. To switch up the flavor, try using different extracts instead of peppermint. -Michelle Kester, Cleveland, Ohio
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen
Number Of Ingredients 3
Steps:
- Place candy coating and extract in a microwave-safe bowl. Microwave, uncovered, on high for 30-60 seconds or until smooth, stirring every 15 seconds. , Dip vanilla wafers in coating; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container.
Nutrition Facts :
COCOA WAFERS
Steps:
- Beat 1 1/4 cups granulated sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 1/4 teaspoon baking powder; stir into the butter mixture. Chill 30 minutes, then roll out to 1/8 inch thick; cut into 2-inch rounds. Bake 8 to 12 minutes at 350 degrees.
MINT CHOCOLATE WAFERS
My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first-and best-recipes I made from the book. It's best to store these in the refrigerator. -Mary Murphy, Evansville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 10 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets., Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 32mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
ALICE MEDRICH'S REAL CHOCOLATE WAFERS
These cookies are wonderful on their own; make great bases for mini-cheesecakes and are perfect crumbled for crumb crusts or for the cookie crumbs on the sides of a cheesecake.
Provided by Chef Kate
Categories Dessert
Time 1h20m
Yield 40-45 cookies
Number Of Ingredients 11
Steps:
- In a medium bowl, whisk together the flour, cocoa, baking soda and salt; set aside.
- In a medium bowl, beat the butter with an electric mixer until creamy; add the sugars and vanilla and beat on high speed for about one minute.
- Beat in the milk.
- On low speed, beat in the flour mixture, just until incorporated.
- Gather the dough together with your hands and form it into a neat 9 to 10 inch log.
- Wrap it in wax paper, folding or twisting the ends of the paper without pinching or flattening the roll (you may find it easier to improve the shape of your roll after it has chilled a bit).
- Chill for at least 45 minutes or until needed (The dough can be refrigerated for up to three days and frozen for up to three months).
- Place your oven racks in the upper and lower thirds of the oven and pre-heat to 350 degrees F.
- Lightly grease two baking sheets or line them with parchment paper.
- Use a sharp knife to slice rounds of the chilled dough a scant 1/4 inch thick. Place them one inch apart on baking sheets.
- Bake ten to twelve minutes, rotating the pans halfway through.
- The cookies will puff and crackle on top, then settle down slightly when done.
- Use a spatula to transfer the cookies to wire racks to cool completely.
- Store in an air-tight container for up to two weeks, or freeze up to two months.
Nutrition Facts : Calories 52.7, Fat 1.9, SaturatedFat 1.2, Cholesterol 4.6, Sodium 24.5, Carbohydrate 8.9, Fiber 0.5, Sugar 5.9, Protein 0.6
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