Wintermint Wafers

Just another yummy Holiday cookie recipe that my family and friends could never go without. I am always asked to bake Winter-mint cookies. What i like about them is that I am able to bake them in advance, allowing them to be in the freezer for a month and when eating them they still taste as if they were freshly baked.

Makes 3 dozen cookies

INGREDIENTS FOR COOKIES
1 Cup of unsalted butter softened
1 cup of confectioners' sugar
1 teaspoon peppermint extract
1 teaspoon of salt
1 cup unsweetened coca powder
1 1/2 cups flour

CHOCOLATE COATING
1lb semi sweet chocolate chopped
1 teaspoon peppermint extract

DIRECTIONS FOR COOKIES

In large bowl, beat butter and sugar with electric beater until light and fluffy. stir in peppermint extract followed by salt and cocoa powder. Add flour and mix together.

Divide dough in two pieces and place each on large sheet of plastic wrap. Flatten dough to about .5 inches thickness. Wrap and refrigerate until it becomes firm enough to roll out. (this can take anywhere between 30-60 minutes)

Preheat oven to 350. Remove chilled dough and place between two sheets of parchment paper. Roll out dough into 1/8 inch thickness. Use your favorite cookie cutters to cut into desired shapes and place on parchment lined baking sheets.

Bake for about 5-6 minutes. Remove cookies from oven, cool pan 3-4 minutes and remove cookies onto a wire rack to cool completely.

CHOCOLATE COATING

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

To frost cookies place one cookie on slotted spatula and dip into chocolate making sure to coat cookie completely. Lift cookie out and allow excess chocolate to drip off. Sprinkle with you favorite holiday candies if you so desire. Place cookie onto wire cooling rack to set chocolate set.

Place cookies in freezer for 1 hour to set before storing or serving. Best if stored in airtight container for up to one week or freezer up to one month.