24 rectangular mint parfait wafers (Andes candies)
Instructions
Mix flour, cocoa, baking powder and salt; set aside.
In a large bowl, beat butter and sugar with electric mixer until fluffy. Beat in egg. With mixer on low, gradually add flour mixture until blended.
Divide dough in half. Shape each half into an 8" long roll. Wrap and freeze 2 hours or refrigerate about 4 hours until very firm.
Heat oven to 375. Lightly grease cookie sheets. Cut each roll into 32 slices. Place 1" apart on prepared cookie sheets.
Bake 10 to 12 minutes until cookies look dry. Remove to a wire rack to cool completely.
In a small saucepan, melt mints over low heat (or melt in microwave). Put in a zipper-type sandwich-size plastic bag. Snip off a small corner and drizzle chocolate over cooled cookies.
Refrigerate 15 minutes for chocolate to harden. Store airtight at room temperature up to 1 week.
Originally Submitted
11/22/2007
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