'Tis a snap (Part II)

OK, here's the recipe ...

Chocolate-peppermint Snaps

Ingredients

• 1 1/2 cups multigrain flour
• 3/4 cup cocoa powder (unsweetened)
• 1 cup (plus 2 Tbsp) sugar
• 1/4 tsp salt
• 1/4 tsp baking soda
• 3/4 cup (plus 2 Tbsp) unsalted butter
• 3 Tbsp milk
• 2 tsp peppermint extract (pure)

Makes approx 60 snaps.

Directions

1. In food processor, combine flour, cocoa, sugar, salt and baking soda. Pulse until mixed.
2. Cut butter into chunks and add to processor. Pulse several times more.
3. In small cup, combine milk and peppermint.
4. With food processor running, add milk mixture. Run until until mixture clumps.
5. Transfer dough to large bowl or cutting board. Knead to ensure dough is evenly blended, then form into log (14 x 1 3/4").
6. Wrap log in wax paper. Refrigerate at least one hour.
7. Move oven racks to upper portion of oven. Preheat to 350°F.
8. Cut dough into 1/4" slices (or thinner if you wish to mimic commercial wafers).
9. On baking sheet (lined with parchment paper), place each snap 1" apart.
10. Bake for 12-15 minutes, swapping position of baking sheets (from top to bottom, and back to front) halfway through baking. Watch closely — snaps will puff up and deflate; they're done about 1 1/2 minutes after deflation.
11. Set baking sheets on racks to cool. (If, during cooling, snaps do not become crispy, they are underdone. Return underdone snaps to oven for more baking, then re-cool.)

(Adapted from http://smittenkitchen.com/2009/03/homemade-chocolate-wafers-icebox-cupcakes/; originally from "Pure Dessert" by Alice Medrich. With inspiration from Anna's Chocolate Mint Thins.)

Snaps may be refrigerated in an airtight container for 2 weeks. They'll last upwards of 2 months in the freezer.

Mine turned out great. I love how, at first nibble, the peppermint taste hits you right in the kisser. Then comes the chocolatey-ness, with just the right amount of sweetness.

Mmm, divinely snappy.