CHOCOLATE MINT WAFERS
Refrigerator cookies, meaning you refrigerate firmly rolled logs of dough overnight, to slice and bake the next day. Dipped in a little granulated sugar after baking!
Makes 6 dozen
Preheat oven to 400 degrees
1 stick plus 2 T. margarine
3/4 c. sugar
1 t. salt
1/2 t. mint extract
1/2 c. unsweetened cocoa powder
1-1/2 c. all-purpose flour
1 T. water
additional granulated sugar
Place margarine, sugar and salt in large mixing bowl. Mash with fork till blended, soft and creamy.
Add mint extract and cocoa, and stir till thoroughly incorporated.
Next, add flour and stir again till incorporated.
Form into ball, then knead for 3 minutes.
Add water and knead again till soft and smooth.
Divide dough in half.
Take 1/2 of dough and form into a log, using your hands. Place on a sheet of waxed paper running lengthwise with the paper.
Wrap the paper over dough, then roll back and forth till dough forms a smooth log about 12 inches long and 1 inch in diameter. Roll up in paper.
Repeat with second half of dough, then, keeping wrapped, refrigerate overnight.
When ready to use, remove from refrigerator and, using a sharp knife, slice logs into 3/16 – 1/4 inch wide rounds.
Place on lightly greased baking sheet.
Bake in preheated 400 degree oven for 8-10 minutes.
Remove from oven and let cookies stay on baking sheet for a few minutes, before transferring to wire rack.
Pour about 1/2 cup sugar into a bowl, and while cookies are still warm, dip each cookie, top side down, into the sugar to give a light sugar coating to the top of each cookie.
Return to wire rack to cool.
Notes: These cookies will harden as they set to cool. Do not expect them to rise and spread while they bake. They make good dunking cookies with your favorite coffee or soy latte!