2 tablespoons molasses
1/6 cup boiling water
1 vanilla wafer
In a saucepan, heat water to boiling. Add molasses and stir to dissolve. Remove from heat. Let cool. Stir in wafers or sprinkles and beat to stiffen. Chill if desired.
Use disposable pastry knife scrapers, squeeze and shape dough into small triangles (such as 20). Place 1 inch apart on greased cookie sheets or paper encased plastic bag. Bake for 3 minutes. Remove from cookie sheet to wire rack. Cool completely. Refrigerate over night.
Piecing together hot cocoa and hot chocolate to ice without glazing: Whip cream in small mixer bowl until whip cream is fluffy. Stir milk sugar, molasses, eggs and butter until well mixed. Spoon onto lined cookie sheet.