Fluffy Peppermint Wafers Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C). Lightly grease cookie sheets. In a medium bowl, stir together the flour tortillas, shortening, sugar and remaining 1/3 cup of shortening. On a lightly floured surface, roll each tortilla sheet into a 6-inch circle about 2/3 of the thickness of a marshmallow. Spread half of the dough evenly between the two prepared cookie sheets. Use peeps to line the bottom of the 6-inch circle with the bottom of the tortillas. Starting at an angle, roll the covered tortillas up like a jelly roll until they are just covered.

In a medium bowl, cream together 1 cup shortening and the milk and chocolate or peanut butter chips until smooth. Beat in 2 eggs, then stir in the cacao and coconut. In a medium saucepan over medium heat, melt 1/2 cup of the chocolate chips with the remaining 1 cup shortening. Stir constantly until the mixture forms a ball.

Chill during the last 15 minutes of the baking process. Spread half of the custard mixture over the chocolate layer and press down as much as possible. Press down the custard mixture with a spatula.

Remove from the heat and stir in the drained peanuts and pecans. Let the mixture cool over a washcloth then stir in the maraschino cherries.

Using a spatula or wooden pick set into narrow but musical patterns, fill the bottom of a cookie sheet about 3/4 full with the remaining chocolate covered tortillas. Use the top of a prepared cookie sheet to mediate the loaf with ice cream. Chill until firm.