1 large oval peppermint ball
1 cup miniature marshmallows
1 cup confectioners' sugar, divided
1/2 cup water, divided
1/2 cup white sugar, divided
6 peppermint wafers, roasted
Preheat oven to 375 degrees F (190 degrees C).
Roll out peppermint ball onto large cookie sheet. Cut into 3/4 sticks (or teaspoons) or creatures (depending on how thick you like your wafer like cookies). Arrange on the sheet.
Bake for 5 to 7 minutes or just until golden brown. Cool slightly then remove from cookie sheet to wire rack.
To make the dipping sauce: In a medium saucepan over low temperature, stir together 1/2 cup water, 1/3 cup sugar, salt and pepper. Bring to a boil. Reduce heat to medium and simmer, stirring constantly for 2 to 3 minutes.
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