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Chocolate Mint Sandwiches
Makes about 3 dozen sandwich cookies
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Ingredients
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2
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squares (1 ounce each) unsweetened chocolate
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1/2
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cup butter, softened
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1
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cup packed light brown sugar
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1
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egg
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1
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teaspoon vanilla
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1/8
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teaspoon baking soda
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2
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cups all-purpose flour
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Creamy Mint Filling (recipe follows)
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1. Melt chocolate in top of double boiler over hot, not boiling, water. Remove from heat; cool.
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2. Cream butter and brown sugar in large bowl. Beat in egg, vanilla, melted chocolate and baking soda until light and fluffy. Stir in flour to make stiff dough.
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4. Divide dough into 4 parts. Shape each part into a roll about 1-1/2 inches in diameter. Wrap in plastic wrap; refrigerate at least 1 hour or up to 2 weeks. (For longer storage, freeze up to 6 weeks.)
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5. Preheat oven to 375°F. Cut rolls into 1/8-inch-thick slices; place 2 inches apart on ungreased cookie sheets. Bake 6 to 7 minutes or until firm. Remove to wire racks to cool. Meanwhile, prepare Creamy Mint Filling. Spread filling on bottoms of half the cooled cookies. Top with remaining cookies, bottom sides down.
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Creamy Mint Filling
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Ingredients
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2
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tablespoons butter or margarine, softened
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1-1/2
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cups powdered sugar
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3
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to 4 tablespoons light cream or half-and-half
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1/4
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teaspoon peppermint extract
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Few drops green food coloring
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Cream butter, powdered sugar and cream in small bowl until smooth. Stir in peppermint extract and food coloring; blend well.
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© Publications International, Ltd.
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Click here for printable version