Torani syrup, Chocolate Mint. I also measure the flour due to is it important to have the right amount for this recipe, or the cookie can be dry if you add too much flour. The flour needs to be sifted before you measure it if you are using the cup measurement.
Mint Chocolate Wafer
1/2 cup Crisco Shortening
1/8 cup ( 2 tablespoons) Torani Chocolate Mint Syrup
1/2 granulated Sugar
1/2 teaspoon Peppermint Extract.
1 Large Egg
1 Tablespoon of Heavy Cream
200 grams unbleached All Purpose Flour.( or 1+3/4 Cup Sifted flour, you must sift it before measuring it)
3 Tablespoon Dark 100% Cocoa. ( I use Hershey Special Dark )
1 teaspoon Baking Powder
1/4 Teaspoon of Kosher Salt (it has less sodium)
Cream the shortening, syrup, sugar, and extract together for 2 minutes on Medium ( #5 on Kitchen Aid Mixer), scraping down sides and bottom after 1 minute. Add the Egg and cream for an additional 3 minutes, it will be fluffy.
Combine Flour, salt, cocoa, Baking Powder together and stir well.
Turn the mixer to fold ( #2 on the Kitchen Aid) add flour 1/4 cup at a time mix well after each addition. When all the flour is folded in, turn the mixer to medium and beat 1 minute till it come together. ( this is not a dry mixture but it will hold it's shape).
Turn out on a piece of wax paper and roll into a 10 inch log, wrap in wax paper and refrigerate over night ( 8 hours).
In the morning Preheat Oven to 350° F. ( 325°F for convection oven) Prepared cookie sheets, line them with Parchment paper ( or you can lightly grease the sheets.) Take log out of refrigerator and open the wax paper, cut slices 1/4 inch thick. place 2 inches apart on cook sheet. Bake for 10 minutes. cool on sheets for 5 minutes and transfer to cooling rack. Cool Completely before storing.
Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"