holiday
celebration
Chocolate Mint Sandwich Cookies
p r e
35
min.
b a k
10
min. per batch
c h il l
1
hr.
i v e i
350
°F
4
cups all-purpose flour
1/3 cups unsweetened cocoa powder
2
tsp. espresso powder
/2
tsp. salt
1/2
cups butter, softened
1/2
cups sugar
2
eggs
Peppermint Cream Filling,
below
1.
In a large bowl, stir together flour, cocoa powder, espresso powder,
and salt; set aside.
2.
In a very large mixing bowl, beat butter with an electric mixer
on medium to high speed for 30 seconds. Add sugar. Beat until
combined, scraping sides of bowl occasionally. Beat in eggs until
combined. Beat in as much of the flour mixture as you can with the
mixer. Using a wooden spoon, stir in any remaining flour mixture.
Divide dough in half. If necessary, cover and chill for 1 to 2 hours or
until dough is easy to handle.
3.
Preheat oven to 350°F. On a lightly floured surface, roll half of the
dough at a time until Zi inch thick. Using a 2/2-inch round cookie
cutter, cut out dough. Place 1 inch apart on a parchment-lined cookie
sheet. Bake 10 to 12 minutes or until edges are firm. Transfer to a
wire rack and let cool. Fill cookies with Peppermint Cream Filling.
Chill for at least 1 hour before serving. Store in the refrigerator up to
3 days. Makes about 24 sandwich cookies.
Pepperm int Cream Filling:
In a large bowl, beat 1 cup softened
butter with an electric mixer on medium to high speed until fluffy.
Add 2 teaspoons vanilla and 2 teaspoons peppermint extract. Beat
in 2/2 cups powdered sugar. Beat in 2 tablespoons milk. Beat in
another 2/2 cups powdered sugar until smooth. Tint with green food
coloring, if desired. If necessary, beat in additional milk to make
spreading consistency. Makes about 2/3 cups. ■
d
e s e r v
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l i t t l e
p
r o
t e c t i o
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.
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