This post is long over-due! Christmas, my boyfriend’s birthday, and New Years made for a busy couple of weeks. But just to reassure you all… I was in the kitchen baking every single day. (So the world can keep turning!)
Any who… this is my most recent obsession: Chocolate Mint Wafers, courtesy of Ms. Martha Stewart herself.
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Chocolate Mint Wafers:
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
1 cup cocoa powder
1/2 cup plus 2 tablespoons all-purpose flour
1.2 cup heavy cream
6 ounces semisweet chocolate
2 or 3 drops peppermint oil or 1/2 tsp. pure peppermint extract
1. Cream the butter and sugar until completely smooth, about 3 minutes. Add the egg and continue mixing until well combined.
2. Add flour and cocoa powder to batter, mix until combined, scraping down sides of bowl once. Divide dough in half wrap each half in plastic. Flatten each ball until a disk; chill until firm, at least 1 hour.
3. Heat the oven to 350. Line baking sheets with parchment.
4. Lightly sprinkle a clean work surface with confectioners’ sugar. Roll out dough to 1/8 inch thickness. Using a 2 inch cookie cutter, cut and transfer to prepared baking sheets. (I used a heart-shaped cookie cutter, simply because I love hearts!) Bake for 12-13 minutes.
5. Bring cream to a boil in a small saucepan set over medium-high heat. Chop chocolate finely and add to hot cream. Sire until chocolate has melted and mixture is smooth. Add peppermint oil. Remove from heat; let ganache cool slightly, 10-15 minutes.
6. Transfer ganache to a plastic bag and cut off one corner at an angle/ Pipe about a tespoon onto the center of half of the wafers. Top with the remaining wafers. Chill the assembled cookies until firm, about 10 minutes. Store in an airtight container up to 2 days.