Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough firms. Cover and chill for 2 hours.
Preheat oven to 350 degrees.
On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick. To cut, use a lid from a spice container with a 1 1/2 inch diameter. Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and cool completely.
Combine chocolate chips with peppermint extract and shortening in a large mircowave-safe glass or ceramic bowl. Heat on 50 percent power for 2 minutes, stir gently, then heat for an additional minute. Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.
Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the chocolate runs off, and then place the cookies side-by-side on a wax paper - lined baking sheet. Refrigerate until firm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (9g)|
|Recipe Makes: 108 Servings|
|Calories from Fat: 8 (89%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 7mg||2 %|
|Sodium 118mg||4 %|
|Potassium 6.5mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0.3g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9
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