Happy 30th recipe to me! It’s crazy, considering before I started this blog, I’d probably only baked 30 times in my entire life.

This time I made Chocolate Mint Wafers. Although this is in Martha’s “Holiday Cookies” section, I wanted them now.

Why? Well, these are basically Thin Mints and those snotty little Girl Scouts aren’t selling cookies this time of year!

I omitted the nonpareils for a less-Christmasy look.

Step 1 Oh wait, When I opened my cupboard to get out the supplies, I noticed it was flooded with a mystery brown liquid. Vanilla? Molasses? I couldn’t tell. Shannon, being such a good friend and assistant, got down and cleaned it all up! She deserves a medal.

I later remembered that I started the coffee pot without the carafe and it spilled everywhere. Mystery solved.

Step 1: Gather ingredients: Egg, peppermint extract, flour, semi-sweet chocolate, butter, sugar, salt, cocoa powder, baking powder, vanilla.
 

Step 2: Whisk together flour, cocoa powder, baking powder, and salt.
 

Step 3: Beat butter and sugar until light and fluffy.
 

Oh, what’s that? THE MOTHER F’ING GLASS KITCHENAID BOWL! I’ve wanted it for a long time and finally bought it the other day at Fred Meyer. I love it.

Step 4: Add vanilla and egg.

I hate the way this looks.

Step 5: Gradually add flour mixture until incorporated.

This looks so cool.

Step 6: Roll dough into balls equal to a teaspoon and place on cookie sheet.
 

Step 7: Dip a glass into water and press dough into 1 1/2-inch rounds.

This was difficult because sometimes it was too wet and sometimes it stuck. When it stuck, I had to peel the dough off the cup which caused imperfect cookies. I think it’s safe to assume those got eaten FIRST.

Step 8: Bake about 8 minutes.

Missed the pic here.

Step 9: Melt chocolate, peppermint, and salt in a bowl set over a simmering pot of water.
 

I used my double-boiler instead, because duh.

Step 10: Dunk cookies in chocolate and tap excess off through the tines of a fork.
 

Tap, tap, tap, tap, tap, tap, tap, tap, tap. This step was so time-consuming and loud.

Lookin’ good!

Step 11: Refrigerate for 30 minutes. Keep refrigerated until ready to serve.
 

Link to original recipe (I can’t find the recipe on her website!)

Yields: 44
I got: 48 (that’s a crazy turn of events)

Start time: 10:40
End time: 12:40 (2 hours)
Martha’s estimated time: 1 hour, 35 minutes

What did I learn?

• The glass Kitchenaid bowl doesn’t need a guard because it’s taller than the steel bowl. (swoon)
• It is possible for humans to love appliances.
• Chocolate is annoying/messy to work with.

What do I need to learn?

• How often should I dip the glass in water to avoid sticking? Every cookie? Every other cookie?
• How do you get the cookie off the fork without creating fork marks?

These weren’t quite as crisp as Thin Mints, but they taste pretty damn good. I’m going to start selling these at work. Place your orders, people! $4 per box, just like the brats.

Willow isn’t a brat. She doesn’t like chocolate though.