Ingredients
- 36 layered chocolate (thin)
- 1 mint wafers
- 1 dough
- 1 on ungreased baking shee (apart)
- 1/2 flour
- 2 1/4 c all purpose flour
- 1 c butter (unsalted)
- 3/8 c confectionerssugar
- 1 ts water
- 1 ts pure vanilla extract
color icing as desired. Use a small spatula to ice cookies. Decorate as desired so cookies resemble Christmas packages. For variety, second-place winner Carol Feezell of Skokie, Illinois uses several kinds of miniature candies in her pretty cookies. She suggests filling the cookies with chocolate mint wafers, such as Andes, or Hershey's Miniatures. We also enjoyed Lindt's orange chocolate thins when we made the cookies in the Tribune test kitchen. from the Chicago Tribune seventh annual Food Guide Holiday Cookie Contest December 8, 1994 ----
