Wintermint Wafers

Makes 3 dozen cookies

With westerly winds whipping in from the Rockies, the Central part of the United States can be quite cold and crisp this time of year. Wintermint Wafers capture the essence of wintry wind with the freshness of mint in a chewy, chocolaty and buttery wafer that is drenched in dark chocolate.




INGREDIENTS:

Chocolate Cookies:

1 cup (2 sticks) butter, softened

1 cup confectioners' sugar

1 teaspoon peppermint extract

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1 1/2 cups flour



Chocolate Coating:

1 pound semi-sweet chocolate, chopped

1 teaspoon peppermint extract

colored sprinkles for garnish



DIRECTIONS:

Chocolate Cookies:

In large bowl, beat butter and confectioners' sugar with electric mixer until light and fluffy. Stir in peppermint extract followed by salt and cocoa powder; mix. Add flour and mix to incorporate.



Divide dough in two 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.



Preheat oven to 350°F. Remove chilled dough, place disc between two sheets of parchment; roll out to 1/8-inch thick. Cut desired shapes and place on parchment-lined baking sheets. Bake 5 to 6 minutes. Remove cookies from oven; cool on pan 3 to 4 minutes. Remove to wire rack to cool completely.



Chocolate Coating:

Place chocolate in large microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each until chocolate is melted and smooth. Stir in peppermint extract.



To frost cookies, place one cookie on slotted spatula, carefully dip into the chocolate, coating completely; lift cookie out. Hold cookie on spatula, allowing excess chocolate to drip off. Place cookie onto wire cooling rack and garnish with colored sprinkles, if desired. Repeat with remaining cookies. Let chocolate set.



Place coated cookies in freezer for 1 hour to set before storing or serving. Store cookies in airtight container for up to 1 week, or in freezer for up to 3 weeks.