Bittersweet Chocolate and Peppermint Sandwiches
- Ready In:
- 1hr 7mins
- Ingredients:
- 11
- Yields:
-
36 cookies
ingredients
- 3⁄4 cup butter, softened
- 1 cup granulated sugar
- 1⁄2 teaspoon baking powder
- 1 egg
- 2 cups all-purpose flour
- 1⁄4 cup butter, softened
- 2 cups powdered sugar
- 1 -2 tablespoon milk
- 1⁄2 teaspoon peppermint extract
- pink food coloring (optional)
- 3 ounces bittersweet chocolate, melted and slightly cooled
directions
- In a large bowl, beat the 3/4 cup butter with an electric mixer on medium to high speed for 30 seconds.
- Add granulated sugar and baking powder; beat until combined, beat in egg. Beat in as much of the flour as you can with the mixer.
- Using a wooden spoon, stir in any remaining flour.
- Divide dough in half and place each dough half between two sheets of waxed paper; roll each to a 12x10-inch rectangle.
- Chill dough rectangles for 30 minutes.
- Preheat oven to 350 degrees F.
- Remove top sheets of waxed paper and using a fluted pastry wheel or pizza cutter, cut each dough rectangle lengthwise into 10 strips and crosswise into 6 strips to make sixty 2x1-inch rectangles per dough half (120 rectangles total).
- Transfer dough rectangles to an ungreased cookie sheet, leaving 1 inch between rectangles (If necessary, chill dough about 15 minutes more before transferring).
- Bake in preheated oven for 7 to 9 minutes or until edges are very lightly browned.
- Transfer cookies to a wire rack; let cool.
-
FOR FROSTING:
- In a medium bowl, beat the 1/4 cup butter on medium to high speed for 30 seconds.
- Add 1 cup of the powdered sugar, 1 tablespoon of the milk, and the peppermint extract; beat until smooth.
- Beat in the remaining 1 cup powdered sugar and enough of the remaining milk to make a frosting of spreading consistency. If desired, use food coloring to tint frosting pink.
-
TO ASSEMBLE:
- Pipe or spread a little of the frosting on the bottom of one cookie; top with a second cookie, flat side down, and press lightly together.
- Pipe or spread with more of the frosting; top with a third cookie, flat side down.
- Repeat with the remaining cookies and the remaining frosting.
- Pipe dots of melted chocolate around edges of each assembled sandwich cookie or drizzle the melted chocolate over cookies.*
- Chill about 30 minutes or until chocolate is set.
- Makes about 36 sandwich cookies.
-
* TIP:
- To decorate the assembled sandwich cookies with chocolate, fill a heavy-duty resealable plastic bag with the melted chocolate and snip a small hole in one corner of the bag. Squeeze the bag, piping the chocolate over the cookies in dots or drizzles.
-
TO STORE:
- Layer unassembled cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. To serve, thaw cookies if frozen. Up to 4 hours before serving, prepare frosting as directed in step 4. Assemble and decorate sandwich cookies as directed in step 5.
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