Submitted by Bethany Paradise
Ingredients for Chocolate Wafers:
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Directions:
1. Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
Ingredients for Peppermint Buttercream Layer:
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Directions:
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.
2. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Remove and allow to dry on a piece of parchment paper. Makes about 30 cookies.
Note: Bethany suggests using real chocolate as opposed to CANDIQUIK. Simply melt chocolate in a double-boiler or a glass bowl over a pot of boiling water. Stir until it is fully melted. Dip cookies. (You can also add butter if you wish to the chocolate.)
Ingredients for Chocolate Wafers:
3 T. butter
1 egg white
1/4 c. brown sugar
pinch of Baking Soda
1/2 tsp. salt
1/4 c. cocoa powder
1/2 c. flour (plus 1/4 c.)
2 drops pure peppermint oil
Directions:
1. Combine all ingredients together. Add flour as needed, until dough is roll-able and not sticky at all. Roll verrrry thin. Cut into desired shapes. Bake at 325 for 4-7 minutes, or until cookies have firmed and browned slightly around edges. Remove from oven and cool.
Ingredients for Peppermint Buttercream Layer:
2 c. powdered sugar
4 T. melted butter
2-3 drops pure peppermint oil
1/2 tsp. heavy whipping cream
Directions:
1. Mix together until it becomes thick and easy to roll with a rolling pin. Roll until about 1/4″ thick. Cut into desired shape. Place atop cooled cookies.
2. Place cookies into melted chocolate CANDIQUIK, spoon chocolate atop until fully covered. Remove and allow to dry on a piece of parchment paper. Makes about 30 cookies.
Note: Bethany suggests using real chocolate as opposed to CANDIQUIK. Simply melt chocolate in a double-boiler or a glass bowl over a pot of boiling water. Stir until it is fully melted. Dip cookies. (You can also add butter if you wish to the chocolate.)
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