Chocolate Mint Sandwich Cookies
Source of Recipe
The Pastry Shop
List of Ingredients
For the cookies:
3 cups all-purpose flour
3/4 cup unsweetened Dutch-processed cocoa
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks (8 ounces) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg, lightly beaten
1 egg yolk
1 1/2 teaspoons vanilla extract
For the filling:
4 tablespoons cream cheese, room temperature and soft
4 tablespoons butter, softened
2 cups confectioner sugar
1/2 teaspoon mint extract
Peppermint candies, for decorating
Recipe
Preheat oven to 350. Line 2 baking sheets with parchment paper. In a medium
bowl, sift the flour with the cocoa, baking powder and salt. In a large
bowl, using a hand-held mixer, beat the 2 sticks of butter until creamy. Add
the sugar and beat until light and fluffy, about 3 minutes. Add the egg, egg
yolk, and 1 teaspoon of the vanilla extract. Beat until well-blended.
Add the dry ingredients and beat at low speed until moistened and a stiff,
crumbly dough forms. Scrape the dough onto a sheet of plastic wrap, pat into
a disk, wrap and refrigerate until chilled.
Divide the dough into quarters. On a lightly floured work surface, working
with one piece at a time and keeping the rest refrigerated, roll out the
dough to 1/8-inch thickness. Using a 2-inch round cookie cutter, cut out as
many cookies as possible and transfer to baking sheet. You will get more
cookies than baking sheets. Put the cut cookies onto a sheet of parchment.
Bake 2 sheets of cookies in the oven for 10 minutes. Halfway through the
baking, switch the shelves and rotate the pans from front to back to insure
even cooking. When ready, remove the cookies from the oven. Sprinkle half of
the cookies with crushed peppermint candies and return to the oven for a
minute. Remove from oven and slide the parchment onto a cooling rack. Let
cookies cool completely. Repeat with remaining cookies.
For the filling: In a medium bowl, beat the remaining 4 tablespoons of
butter with the cream cheese until smooth. Beat in the confectioners sugar,
mint extract and remaining 1/2 teaspoon of vanilla extract. Spread 11/2
teaspoon of filling on the undecorated cookies and top with the decorated
cookie. Makes about 21/2 dozen sandwich cookies.
|
|
member logon
