My grandmother gave me a cookbook stuffed with recipes. This is a slight twist on one of the first—and best—recipes I made from the book. It's best to store these in the refrigerator. —Mary Murphy, Evansville, Indiana
Featured In: 20 Recipes for Your Christmas Cookie Swap
- 1 large egg
- 1/3 cup water
- 3 tablespoons canola oil
- 1 package chocolate fudge cake mix (regular size)
- 1/2 cup cake flour
- 4 cups (24 ounces) semisweet chocolate chips
- 1/4 cup shortening
- 1/2 teaspoon peppermint extract
- In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour.
- Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
- Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
- In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set. Yield: 10 dozen.
Originally published as Mint Chocolate Wafers in Cookies & Candies Bookazine 2014, p6
Reviews for Mint Chocolate Wafers
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jan. 2, 2016
"The cookies were good, although too soft for my taste."
Reviewed Dec. 2, 2015
"I enjoyed making this with my kids! They were tasty."