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.
Chocolate Mint Wafer Cookies Recipe
Recipe Type:
Cookies,
Christmas Cookie,
Chocolate
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
1/4 cup half and half
cream
1/4 teaspoon pure peppermint extract
1/4 teaspoon salt
Green food coloring (optional)In a medium-size bowl, combine confectioners sugar, half and half cream, peppermint extract, and salt. Add food
coloring if desired.
