Wednesday, December 5, 2007
Cocoa Wafer Cookies with Mint Icing
It's that time of the year again: the snow has just started falling, the city has become quiet and the trees bear a thick white blanket. All I need now is a cosy fireplace, a wool blanket and a mug of hot chocolate... I wouldn't say no to good food either though!
As I mentioned a few days ago, I have been in a bit of a cookie-obsessed mood lately. Maybe it's the holidays, or maybe just the need for someting sweet, but either way I have been looking for new recipes to try out. I made these wafer cookies yesterday and they were such a wonderful treat. I had fun decorating them and could only wish I owned more cookie cutters. The ones photographed here are cocoa wafer sandwiches which worked well because the wafer cookies are pretty thin and delicious with the sugary icing.
3/4 cup unsalted butter at room temperature
1 cupof icing sugar
6 tbsp of Dutch process cocoa powder
1 tsp vanilla extract
1 egg yolk
1 tbsp milk
1 1/2 cups of all purpose flour
A pinch of salt
A pinch of baking powder
Icing sugar, for garnish
1 egg white
1 cup of icing sugar, sifted
2 drops to 3 drops of peppermint extract for a mint taste
Beat the butter until smooth and fluffy. Sift together the icing sugar and the cocoa powder over the butter and beat in. Stir in the vanilla, egg yolk and milk. Add the flour, salt and baking powder to the cocoa mixture and blend until incorporated. Shape the dough into a flat circle, wrap and chill for 20 minutes to harden it.
Preheat your oven to 325° F. On a surface lightly dusted with icing sugar, roll out the dough to 1/8-inch thick. Cut it into 1 ½-inch circles (or any shape you like!) and transfer carefully to a parchment-lined baking sheet. Bake for 12 to 15 minutes or until the cookies can be lifted easily away from the parchment. Allow to cool on baking sheet.
For the filling, put the egg white in a bowl and beat in the icing sugar, a few tablespoonfuls at a time, until a soft dough forms. Decorate as you want!