Chocolate Mint Wafer Cookies

I am not a big fan of Christmas. It is fun, but I don’t get excited for Christmas like I do for Halloween. Lately, I don’t even put up a tree, or any lights, or even start wearing more red and green colors. But that’s beside the point (okay – not really).

Because I am in the minority on this matter, I am going to (try) and post a new recipe each day (or most at least) between now and the holidays.

I bought a Martha Stewart magazine (I wish I picked up the Halloween one, but I didn’t), so that’s where these are coming from. Don’t be surprised if some of you see some of these around time to bring food to things.

Today’s recipe is Chocolate Mint Wafers (as you can tell by the title of the post)

Ingredients:
1 cup all-purpose flour, plus more for dusting
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon salt
6 tablespoon unsalted butter, softened
1/2 cup sugar
1 large egg
1/2 teaspoon pure vanilla extract
12 ounce semisweet chocolate, finely chopped
1/4 teaspoon pure peppermint extract

Directions:
1. Whisk together flour, cocoa, baking powder, and 1/4 teaspoon of salt

2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture; mix until just combined. Cover with plastic wrap, and chill at least 1 hour, or up to overnight (dough will be very soft).

3. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Form balls of dough (each equal to 1 teaspoon) and place on prepared sheets, 2 inches apart. Dip the bottom of a glsss in flour, and flatten balls into 1 1/2 inch rounds (about 1/4 inch thick). Bake, rotating sheets halfway through, 8 to 10 minutes, or until slightly firm to the touch. Immediatley transfer cookies to wire rack to cool completely.

4. Combine chocolate, peppermint extract, and remaining 1/8 teaspoon salt in large heatproof bowl set over (not in) a pan of simmering water. Heat, stirring occasionally, until smooth, about 2 to 3 minutes; remove from heat.

5. Replace parchment on baking sheet. Holding each cookie across the tines of a fork, dip in chocolate to coat completely, then tap underside of form on side of the bowl to allow excess chocolate to drip off. Place on prepared sheet, and repeat until all cookies are coated. Refrigerate until chocolate has hardened, at least 1 hour. Cookies can be refrigerated up to 5 days, between layers of parchment, in air tight container.

6. Enjoy!!