The chocolate wafers that make up the base of these cookies go incredibly well for other applications (fake Oreos or ice cream sandwiches for example), but we think they’re best here – robed in luscious mint-chocolate and begging to be scarfed.

Make several tins of these for your family, and true to tradition, hide a few tins in the far reaches of the freezer, for yourself. This recipe makes a lot (about 2 boxes worth).

8 ounces organic palm shortening (you can use crisco if you prefer)
4 drops peppermint oil
1 c powdered sugar
1 tsp vanilla extract
1 c cocoa powder
1/2 tsp salt
1 1/2 c (6 ounces or 170g) Better Batter Gluten Free Flour
12 ounces milk-free chocolate (we like a good, df dark chocolate)
1/4 c organic palm shortening
4 or more drops peppermint oil to add to the chocolate

In the bowl of your mixer, combine the shortening, sugar, peppermint oil, cocoa, sea salt, and flour. Beat until smooth.

Place in the freezer to chill for about twenty minutes.

Lightly flour a Silpat or parchment paper and place the dough on the surface.Flour the dough and roll out to 1/8 inch thickness.Cut into 1 1/2 inch circles with a small cutter. Pierce each cookie several times with a fork.

Place on parchment or silpat lined cookie sheets. Bake at 350 degrees for 10 minutes.

Slip the liners onto cookie racks or cake racks and allow to cool completely. Peel from the sheet.

In a double boiler or bowl set over a pan of simmering water, melt the chocolate and palm shortening, stirring in enough peppermint essential oil to make the chocolate mint-chocolaty–be VERY careful! Too much peppermint will give you a ‘toothpaste’ taste. We recommend about 4 drops.

Let the mixture (ganache) chill until thickening, but still flowing (about 10 minutes in the fridge, stirring every so often).

Using a Fork, Dip each chocolate wafer into the peppermint ganache, hitting the fork gently against the side of the bowl to shake excess off. Place on a clean parchment paper and transfer to the fridge or freezer to set. Place in a container.

For best taste, keep in the fridge or freezer.