Chocolate Minteolas

By michaelmeiner

Ingredients

• 2 1/2 cups flour
• 1 teaspoon baking soda
• 12 Tablespoons margarine -- at room temperature
• 1 cup plus 2 Tablespoons sugar
• 2 teaspoons peppermint extract
• 2 large eggs
• 2 Tablespoons water
• 12 ounces chocolate chps -- melted
• FILLING
• 8 Tablespoons margarine -- at room temperature
• 2 cups confectioner's sugar
• 2 T. Plus 2 Teaspoons light cream
• 1/2 teaspoon peppermint extract

Details

Servings 1

Preparation

Step 1

Preheat oven to 375. Line baking sheets with parchment paper.

Sift flour and baking soda together in small bowl and set aside.

Using electric mixer on medium speed, cream the butter, sugar and peppermint extract together until light and fluffy. Scrape the bowl down.

Add eggs and water and beat on medium speed until they are blended, about 20 seconds. Scrape the bowl. Add melted chocolate chips and mix until blended, about 5 seconds. Scrape the bowl. Add flour mixture and mix on low for 15 seconds. Scrape the bowl.

Scoop rounded teaspoons of the batter 2 inches apart on the prepared baking sheets. Using the bottom of a glass that has been dipped in water, press each cookie down so that if forms a round 1 1/2 inches in diameter.

Bake the cookies until they are firm to the touch, about 17 minutes. Cool completely on wire racks.

For the filling: Place all filling ingredients in a small bowl and whisk until smooth. When the cookies are cool, turn half of the upside down and spread a rounded teaspoon of filling on each bottom half. Top with remaining cookies. Allow to set for 2 to 3 hours or put them in the refrigerator for 1 hour to set up quickly.