Chocolate-peppermint sandwiches

Prep 30 min
Total 1 hour
Plus Refrigeration time
Makes 35 cookies

Advertisement

Ingredients

1 1/2 cups
all-purpose flour
1 cup
unsweetened Dutch-processed cocoa powder
1 1/2 tsp
1/4 tsp
1 cup
butter, at room temperature
1 tsp
1
egg

FOR FILLING

1/2 cup
butter, at room temperature
2 1/2 cups
icing sugar, sifted
2 tbsp
35% cream
1/4 cup

Instructions

  • STIR flour with cocoa, baking powder and salt in a medium bowl.
  • BEAT 1 cup butter with granulated sugar in a large bowl using an electric mixer until light and fluffy, 3 min. Beat in vanilla and egg. Gradually beat in flour mixture just until combined. Divide dough in half. Shape each half into a flat disc and wrap separately with plastic wrap. Refrigerate until firm, at least 2 hours, or over-wrap with heavy foil and freeze up to 1 month.
  • POSITION oven racks in top and bottom thirds of oven. Preheat oven to 375F. Spray 2 baking sheets with oil. Dust a rolling pin with flour. Roll a disc of dough no thicker than 1/8 in. Cut out shapes with a 2-in. round, fluted cookie cutter. Transfer to prepared baking sheets and place about 2 in. apart. Bake in top and bottom thirds of oven, switching and rotating sheets halfway through, until cookies are slightly puffed, about 8 min. Repeat with remaining dough. Gather dough scraps and form into a disc. Chill until firm enough to re-roll, about 10 min.
  • BEAT butter in a large bowl using an electric mixer until light and fluffy, 2 min. Alternately beat in sugar and cream, starting and ending with sugar. Stir in peppermint candies. Fill a piping bag fitted with a large tip or a small zip-top plastic bag (snip off a small corner). Pipe 1 tbsp of peppermint filling onto half of cookies and top with remaining cookies. Best served day of baking. (Shopping Tip: Little round peppermint candies work just as well as candy canes. To crush them, place in a bag and smash with a rolling pin.)
  • Visit our Holiday Cookies page for 160 recipes

Nutrition

Calories 152
Protein 1 g
Carbohydrates 19 g
Fat 9 g
Fibre 1 g
Sodium 88 mg
Advertisement

Cookie decorating: How to fill a piping bag

Written by:

Photo credit: Roberto Caruso

( 15 ratings )

Comments are closed.