Note: The sugar wafers we used for this cookie were 2½ inches long by 1 inch wide and about a quarter of an inch thick made by Nabisco.
- 24 sugar wafers, see note
- 18 Andes wrapped mints
- 3 ounces Bakers semi-sweet chocolate squares
- 1 tablespoon vegetable shortening
- ¼ teaspoon peppermint extract (not mint extract)
- Christmas-color nonpareils (or sprinkles)
- Preheat oven to 350 degrees F.
- Lay out 12 wafers.
- Place one and a half Andes mints on each one. This should almost cover the surface.
- Place them on a cookie sheet and place in the oven for about 60-90 seconds. (just enough to soften the Andes mints.
- Very gently, place another wafer over the chocolate but do not press down.
- Leave these untouched on your counter until the chocolate hardens, about 20-30 minutes.
- While the wafers are setting up, place a small sauce pan of water on to boil.
- Remove from the heat and cover with a bowl wider than the sauce pan top. Add the Baker’s chocolate, shortening and extract and stir with a small spoon until melted.
- Once the wafers can be handled, dip top and sides in the chocolate and place on a rack.
- After all 12 are covered with chocolate, immediately sprinkle with the jimmies.
- Once the chocolate is almost set, remove from the rack to a parchment lined pan to set further, otherwise the wafers will stick to the rack.
- Store in a cool location before serving.