Combine the cookie ingredients in a large bowl, adding the water a little bit at a time until the dough forms. Cover and chill for 2 hours.

Preheat oven to 350 degrees.

On a lightly floured surface, roll out a portion of the dough to just under 1/16 of an inch thick.

To cut, use a lid from a spice container with a 1 1/2-inch diameter.

Arrange the cut dough rounds on a cookie sheet that is sprayed with a light coating on non-stick spray.

Bake for 10 minutes.

Remove the wafers from the oven and cool completely.

Combine chocolate chips with peppermint extract and shortening in a large microwave-safe glass or ceramic bowl.

Heat on 50 percent power for 2 minutes, stir gently, then heat for an addition minute.

Stir once again, and if chocolate is not a smooth consistency, continue to zap in microwave in 30-second intervals until smooth.

Use a fork to dip each wafer in the chocolate, tap the fork on the edge of the bowl so that the excess chocolate runs off, and then place the cookies side-by-side on a wax paper-lined baking sheet.

Refrigerate until firm.