This
wonderful cookie recipe and photo were shared with me by my sister, Carol Arroyo, and her
website called
The Baking Pan.
Recipe adapted from the cookbook The Taste of Home Baking
by Janet Briggs.
Carol says,
"Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or
sandwiched between a layer of creamy mint filling."
More favorite
Cookie Recipes
and
Secrets
To Making Perfect Cookies. Also learn
How
To Have A Successful Holiday Cookie Exchange or Cookie Swap.
Shop
What's Cooking America's Kitchen Store for all
your cooking wants and needs. The store includes a large assortment
for all your cookie baking
needs such as
cookie sheets,
wire cooling racks,
brownie pans,
cookie
cutters,
cookie press,
cookie decorating kits,
Silicone Baking Mats,
and
more.
Chocolate Mint Wafer Cookies
Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate
,
Rolled & Cutout Cookies
Yields: 2 dozen
sandwich cookies
Prep time: 30 min
Cook time: 6 min
Ingredients:
2 cups all-purpose
flour, plus additional for work surface
3/4 cup
Dutch-process cocoa powder
1 teaspoon
baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup unsalted butter, room temperature
1/2 cup granulated
sugar
1/2 cup firmly packed light brown sugar
1 large
egg
1/4 cup milk
Peppermint Filling (see recipe below)
Preparation:
In a medium bowl, sift
together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine
butter, granulated sugar, and brown sugar; cream together until mixture appears
light and fluffy. Add egg and milk; beat until thoroughly mixed. Add flour
mixture; stir until well mixed.
Press dough into a ball, cover and refrigerate until well chilled, at least 2 hours.
When ready to bake preheat oven to 375 degrees F.
Lightly grease
Cookie Sheets
or line with
Silicone Baking Mats.
On a lightly floured
surface, and using a lightly-floured
Rolling
Pin, roll the dough to a 1/8-inch
thickness. Cut dough into desired shapes using your favorite
Cookie Cutters that has been
dipped in flour (to help prevent dough from sticking to the cutter).
Place cutout dough
2-inches apart on baking sheets. Always leave room between cookies on the cookie sheets.
If the cookies are extremely large cookies or the recipe calls for more space, adjust the space
Bake approximately 6 minutes or until cookies
are set. Remove cookies from baking sheets and cool on
wire
cooling racks.
Prepare Peppermint Filling. Spread a small amount of filling on a cookie. Top
with another cookie to make a sandwich. Continue with the remaining cookies. Set
cookies aside until filling is set.
Makes about 2 dozen sandwich cookies.
Peppermint Filling:
2 3/4 cups confectioners (powdered) sugar
half and half
cream
1/4 teaspoon pure peppermint extract
1/4 teaspoon salt
Green food coloring (optional)
In a medium bowl, combine
confectioners sugar, half and half cream, peppermint extract, and salt. Add food
coloring if desired.
