In large bowl, beat butter and powdered sugar with mixer until light and fluffy. Stir in peppermint extract, followed by salt and cocoa powder. Add flour.
Divide dough in 2 pieces and place each on large sheet of plastic wrap. Flatten into 1/2 inch thick discs, wrap and refrigerate until firm enough to roll out, about 45 minutes.
Remove chilled dough, place disc between 2 sheets of parchment; roll out to 1/8 in thick. Cut desired shapes and place on parchment lined baking sheets. Bake 5-6 minutes at 350 degrees.
Cool on pan for 3-4 minutes, then remove to wire rack to cool completely.
Place chopped chocolate in microwave dish and melt slowly, until chocolate is melted and smooth. Stir in peppermint extract. To frost cookies, place one cooke on slotted spatula, carefully dip into the chocolate, coating completely. Allow excess choc. to drip off and then place on wire rack to let choc. set.
Place in freezer for 1 hour to set before serving or storing. Keeps for 1 week, or frozen for 3 weeks.
Originally Submitted
2/26/2011
0 Out of 5 from
0 reviews
You can add this Wintermint Wafers recipe to your own private DesktopCookbook.