Minty Cream Wafers

These yummy make-ahead Christmas cookies get their flavor from peppermint extract and crushed candy canes. Their bright Christmas coloring can be achieved with red and green frosting.

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  • Makes: 70 servings
  • Makes: about 70 sandwich cookies
  • Prep: 1 hr 15 mins
  • Chill: 2 hrs
  • Bake: 7 mins 375°F per batch

Minty Cream Wafers

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5.0 by 1 people

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Directions

  1. In a large mixing bowl beat 1 cup butter with an electric mixer on medium to high speed for 30 seconds. Beat in flour and evaporated milk. Form into a ball. Cover and chill for 2 hours or until firm.
  2. Preheat oven to 375 degree F. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a 1-1/2-inch round cookie cutter. Place on ungreased cookie sheets and sprinkle with sugar. Prick each round 3 times with a fork. Bake for 7 to 9 minutes or until lightly browned. Remove and cool on a wire rack.
  3. In a large mixing bowl beat the 1/2 cup butter on medium to high speed about 30 seconds. Add vanilla. Gradually add powdered sugar, beating until smooth and creamy. Beat in peppermint extract, if using. Separate filling into 2 bowls. Tint one part with red food coloring and the other with green. Generously spread the bottoms of 1/4th of the wafers with red frosting and 1/4th with green frosting. If desired, lightly sprinkle center of the frosting with snipped fresh mint or crushed candy cane. Top with remaining wafers, bottom sides down. Makes about 70 sandwich cookies.

From the Test Kitchen

If planning to store cookies for longer than 3 days at room temperature, do not use fresh mint; it may get dark.

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Nutrition Facts (Minty Cream Wafers)

  • Per serving:
  • 66 kcal ,
  • 4 g fat
  • (2 g sat. fat ,
  • 0 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 11 mg chol. ,
  • 31 mg sodium ,
  • 7 g carb. ,
  • 0 g fiber ,
  • 4 g sugar ,
  • 0 g pro.

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