Kimberly Ann: A Blog About Fashion, Beauty, and Life

Wednesday, December 2, 2015

Share-A-Chef

Happy December Everyone!! I am so excited for this very special month! I figured a Christmas Cookie would be perfect for my first Share-A-Chef Recipe for December. I seriously want to do a Cookie Swap Party, have you guys ever done one?? It seems like so much fun! Anyways, I found this recipe via Taste of HomeThe recipe is for Mint Chocolate Wafers!! OMG, OMG! You can add christmas colored sprinkles or crumbled candy canes! I really hope you enjoy this recipe and I would love to hear about your holiday cooking traditions!

Happy Holidays!!

XO

KP





Ingredients

  • 1 egg
  • 1/3 cup water
  • 3 tablespoons canola oil
  • 1 package chocolate fudge cake mix (regular size)
  • 1/2 cup cake flour
  • COATING:
  • 4 cups (24 ounces) semisweet chocolate chips
  • 1/4 cup shortening
  • 1/2 teaspoon peppermint extract
  • Sprinkles




Directions

  1. In a large bowl, beat egg, water and oil until blended. Gradually beat in cake mix and flour.
  2. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 2 hours or until firm enough to roll.
  3. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on greased baking sheets.
  4. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely.
  5. In top of a double boiler or a metal bowl over hot water, melt chocolate chips and shortening; stir until smooth. Stir in extract. Spread cookies with chocolate mixture. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Refrigerate until set. Yield: 10 dozen. 
Editor's Note: This recipe was tested with a Betty Crocker chocolate fudge cake mix (regular size).

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