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 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.
CRISP CHOCOLATE WAFERS
Steps:
- Combine butter, sugars and vanilla in the bowl of an electric mixer and beat on medium speed until light, about 5 minutes, scraping bowl and beaters occasionally. Beat in the egg whites, one at a time, beating smooth after each addition.
- While the mixture is beating, sift the cocoa with the flour and salt. Stop mixer, scrape down bowl and beaters and add dry ingredients. Mix on low speed until incorporated.
- Scrape the dough out onto a piece of plastic wrap. Cover with another piece of wrap and press the dough into a rough disk. Refrigerate the dough until it is firm -- several hours or overnight.
- About 20 minutes before you intend to bake the cookies, set a rack at the middle level of the oven and preheat to 350 degrees.
- Divide the dough into 3 parts and roll one at a time on a lightly floured work surface into a 6-inch square. Cut the dough with a fluted or plain round cutter into nine 2-inch cookies and place them on the prepared pan. Continue with the remaining dough. After rolling all the dough, press the scraps back together and make about 9 more cookies. Pierce the cookies several times with a fork and sprinkle them lightly with granulated sugar.
- Bake the cookies about 20 minutes, until slightly puffed and firm. Cool the cookies on the pan.
- Serve with any creamy or plain dessert, or ice cream. They're also great by themselves. Storage suggestion: Keep the cookies between layers of waxed paper in an air-tight tin or plastic container
CHOCOLATE MINT WAFERS
If you adore the combination of chocolate and mint, prepare to meet your new favorite cookie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until completely smooth, about 3 minutes. Add egg, and continue mixing until well combined.
- In a medium bowl, whisk together cocoa powder and flour.
- Add flour mixture to butter mixture; mix on low speed until combined, scraping down sides of bowl once. Divide dough in half; wrap each half in plastic. Flatten each half into a disk; chill until firm, at least 1 hour.
- Preheat oven to 350 degrees. Line two baking sheets with Silpat baking mats or parchment paper. Set prepared pans aside.
- Lightly sprinkle a clean work surface with confectionersâ?? sugar. Roll out dough to an 1/8-inch thickness. Using a 2-inch cookie cutter, cut out cookies, and transfer to prepared baking sheets, spacing cookies 1/2 inch apart. Chill any trimmings, and roll out again.
- Bake the cookies until you can smell chocolate, about 12 minutes. Transfer the baking sheets to a wire rack to cool.
- Bring cream to a boil in a small saucepan set over medium-high heat. Add chocolate to hot cream. Stir with a rubber spatula until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, about 20 minutes.
- Transfer chocolate to a resealable plastic bag; seal, and cut off one corner at an angle. Pipe about 1 teaspoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.
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