Treats of Christmas Day 13 & 14

 Day 13:  Chocolate-Mint Wafers

These are the closest thing to a Thin Mint I have found.  It comes from the Everyday Foods booklet December 2007, Issue 48.  You can dip them in white, milk or semi-sweet chocolate, and I usually use sprinkle rainbow non-perils on top for a fun finish.

Half dipped option.

Ingredients:

• 1 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/4 tsp baking powder
• 6 Tbsp (3/4 stick) butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 12+ ounces chocolate, chopped (1 bag chocolate chips)
• 1/4 tsp pure peppermint extract
• sprinkles, for decorations

  
Directions:

1. Preheat oven to 350 degrees F.  In a medium bowl, whisk together flour, cocoa, and baking powder.  Set aside
2. Using an electric mixer, beat butter and sugar until light and fluffy.  Beat in the egg and vanilla.  With mixer on low, gradually add flour mixture, mix just until combined.
3. Form balls of dough (each equal to 1 tsp) and place on 2 baking sheets lined with parchment about 2 inches apart.  Dip the bottom of a glass in water and flatten balls into 1 1/2 inch rounds about 1/4 inch thick.  Bake until slightly firm to the touch, about 8-10 minutes, rotating sheets half way through.  Immediately transfer cookies to a wire rack to cook completely.
4. Make chocolate coating: Place chocolate and peppermint extract in a large heatproof bowl set over a saucepan of simmering water.  Heat, stirring occassionally, until smooth, about 2-3 minutes; remove from heat.
5. Line a baking sheet with parchment or wazed paper.  Set each cookie across the tines of a fork, dunk in chocolate, then tap underside of fork on side of the bowl to allow excess chocolate to drip off*.  Place cookies on prepared sheet, and decorate with sprinkles, if desired.  Let chocolate sit out for a few hours until hardened**.  Keep in an airtight container until ready to serve. 

* Note:  If you find yourself running out of chocolate, you may use find the half dip method better suited, and faster.  Hold one end of the cookie in your fingers and dip striaght up and down half way into the chocoalte.  Set on parchment to harden.  Sprinkle with non perils if desired.
**Note:  If you want to harden the chocolate faster, set in the fridge for 30 minutes and keep chilled until ready to serve.  When you choose this method though, be aware the chocolate may re-soften when set out at room temperature, so I only recommend this method if you are truely starved for time.

Day 14:  Russian Tea Cakes

Covered in powdered sugar, it just wouldn't be Christmas without these little gems. This recipe is care of the Betty Crocker Cookbook:  New Edition; 2005. 

Ingredients:

• 1 cup butter, softened

• 1/2 cup powdered sugar
• 1 tsp vanilla
• 2 1/4 cup all purpose flour
• 3/4 cup finely chopped nuts

• Additional Powdered Sugar

Directions:

1. Heat oven to 400 degrees F.

1. In large bowl, stir butter, 1/2 cup powdered sugar and the vanilla until well mixed.  Stir in flour and nuts until dough holds together.
2. Shape dough into 1 inch balls.  On ungreased or parchment lined cookie sheet, place balls about 1 inch apart.
3. Bake 10-12 minutes or until set, but not brown.  Immediately remove from cookie sheet to wire rack; cool 5 minutes.

1. Place additional powdered sugar in small bowl.  Roll warm cookies in powdered sugar, cool on the wire rack.  Roll in powdered sugar again before storing in an airtight container.