Peppermint Rolled Wafers Colorful Crunchy Cookies

Do you have a weakness for crunchy, sugary perfection with a kick of peppermint? If so, you’ve come to the right place! Peppermint Rolled Wafers are delicious, quick, easy to make, and the perfect blend of crunchy texture and minty aroma.

A cookie by any other name tastes as just as sweet. These cookies have so many other names: Cigar Russe, Pirouette, Piroulines, Cookie Straws, Barquillo, and Tuile Rolls just to name a few.

Instead of wasting my breath arguing about the name, I'd rather use my mouth to eat more of them.

Tips for Making Rolled Cookies

The most important tip I have for these is to work quickly with them out of the oven so you can roll them before the harden.

Bake 4 or 6 cookies at a time and only let them rest for about 45 seconds before you start rolling. It's even better if you can have another person helping you.

Dipping or Filling Rolled Wafers

Once the cookies are rolled and hard you can serve them as is, or add some white chocolate (or candy melts).

You can melt the chocolate and dip one end of the cookie in the chocolate and let it harden on a sheet of waxed paper.

Alternatively you can hold the cookie at about a 60 degree angle and pour some chocolate inside and roll it to coat the inside.

Christmas Cookies Week

We are celebrating holiday cookies in all of the delicious forms and flavors. Today's selection include:

Recipe

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Ingredients

 

• ¼ cup butter (room temperature)
• ½ cup sugar
• ½ teaspoon peppermint extract
• 2 large egg whites
• ⅓ cup all purpose flour
• red gel food coloring
• white chocolate or candy melts (optional)

Instructions

 

• Preheat oven to 350°F. Line a baking sheet with a baking mat or parchment paper.
• In a mixing bowl, beat butter and sugar until light and fluffy, 2-3 minutes. Add peppermint extract and egg whites and mix until incorporated.
• Reduce mixer speed to low and add in flour just until incorporated.
• Remove 1-2 tablespoons of batter to a small bowl and add food coloring.
• Put 1 tablespoon of plain batter on the baking mat and spread into a 4-6" oval. You want it very thin!
• With a toothpick drag some of the colored batter across the cookie to make diagonal stripes.
• Bake at 350°F for about 7 minutes, until the edges just begin to turn golden brown. Watch carefully! If the cookies are overbaked they will not roll.
• Remove from the oven and let sit for about 30-45 seconds. Remove a cookie from the pan and roll around a chopstick, wooden spoon handle, etc. to make a thin tube. You need to work quickly before the cookies harden.
• Let cool on a cooling rack.
• Optional: melt the white chocolate or candy melts and dip one end of the cookie in it or tilt the cookie and pour it inside rolling to coat the inside of the cookie.

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Until next time, happy eating!
~Audrey

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