Ingredients

• 1/2 cup unsalted butter, melted
• 2 1/2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract
• 2 to 3 tablespoons milk or cream, as needed
• 36 thin chocolate wafer cookies

Instructions

1. Combine the butter, confectioners' sugar and extracts. Add enough milk to make a smooth, spreadable icing that's not too thin.
2. Spread about 2 teaspoons of icing evenly on the flat side of a chocolate wafer. Top with another wafer. Repeat with remaining icing and wafers.
3. Let stand in a cool place until filling firms up. (In the summer, it's a good idea to refrigerate these long enough to set the filling.)
4. Note: We use Nabisco's Famous Chocolate Wafers. If you use a smaller wafer, the recipe will yield more cookies. This filling is also good spread between chocolate graham crackers.