Chocolate Mint Wafers
From pinkpasta 16 years agoIngredients
- 8 tablespoons (1 stick) unsalted butter, room temperature shopping list
- 1/2 cup granulated sugar shopping list
- 1 large egg, room temperature shopping list
- 1 cup unsweetened cocoa powder shopping list
- 1/2 cup plus 2 tablespoons all-purpose flour shopping list
- confectioners' sugar, for rolling out dough shopping list
- 1/2 cup heavy cream shopping list
- 12 ounces semisweet chocolate, finely chopped shopping list
- 4 to 6 peppermint oil, OR 1 teaspoon peppermint extract shopping list
How to make it
- 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 b owl 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 parchment paper or Silpat baking liners. Set prepared pans aside.
- Lightly sprinkle a clean work surface with confectioners' 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, or extract. 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.
The Rating
Reviewed by 1 people-
Flagged as beautiful these are so chocolaty and I love the mint!
High Five
Michaeltrigger in loved it
Reviews & Comments 2
-
All Comments
-
Your Comments