Publisher Photo
Publisher Photo
I enjoy nibbling on these cookies with a cup of tea or coffee for a midday treat. For even more mint flavor, use mint chocolate chips instead of semisweet.
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch
MAKES:
36 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 teaspoons shortening

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg extract. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerated for 3 hours or until firm.
Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
In a microwave, melt chocolate and shortening; stir until smooth. Spread or drizzle cooled cookies. Yield: about 6 dozen.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Mint Wafers in Best of Country Cookies 1999, p94

Nutritional Facts

2 each: 118 calories, 7g fat (4g saturated fat), 20mg cholesterol, 87mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1/4 teaspoon peppermint extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup (6 ounces) semisweet chocolate chips
  • 4 teaspoons shortening
  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg extract. Combine flour and salt; gradually add to the creamed mixture and mix well. Shape into two 8-in. rolls; wrap each in plastic wrap. Refrigerated for 3 hours or until firm.
  2. Unwrap and cut into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Bake at 350° for 9-10 minutes or until the edges begin to brown. Remove to wire racks to cool.
  3. In a microwave, melt chocolate and shortening; stir until smooth. Spread or drizzle cooled cookies. Yield: about 6 dozen.
Editor's Note: If mint chocolate chips are not available, place 2 cups (12 ounces) semisweet chocolate chips and 1/4 teaspoon peppermint extract in a plastic bag; seal and toss to coat. Allow chips to stand for 24-48 hours.
Originally published as Mint Wafers in Best of Country Cookies 1999, p94

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Reviews forMint Wafers

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MY REVIEW
Michell408 User ID: 1234062 25483
Reviewed Jul. 5, 2010

"These are a nice lightly minty cookie. I used Giradelli melting chocolate from Sam's Club and drizzled it over the top for a beautiful presentation."

MY REVIEW
thegeema User ID: 2749786 33097
Reviewed Feb. 7, 2009

"This recipe is a totally disappointment BECAUSE there is a white filling and no place in the recipe or instructions does it include the ingredients or how to put this cookie together. "

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