- First espresso machine patented (1938)
Candy Cane Chocolate Wafers
- 1 1/2 sticks butter, at room temperature
- 3 Cups sugar
- 2 1/2 Cups flour
- 1 Cup cocoa powder
- 2 Teaspoons baking soda
- 1/2 Teaspoon baking powder
- Pinch of salt
- 3/4 Cups crushed candy canes
These chocolaty wafers are a delicious holiday treat — and they're great without candy canes any other time of the year.
Cream together the butter, sugar, and eggs in a stand mixer. In a separate bowl, sift together the dry ingredients. Slowly incorporate the dry ingredients into the sugar-butter mixture and then chill for at least 1 hour.
Preheat the oven to 350 degrees.
Roll out the dough and cut into round cookie shapes, or any shape of your choosing, and lay out onto a cookie sheet. Bake for 15 minutes or until crispy and cooked through.