CHOCOLATE MINT SANDWICH COOKIES

By sarey

Ingredients

• FILLING:
• 4 C FLOUR
• 1-1/2 C UNSWEETENED COCOA POWDER
• 2 t ESPRESSO POWDER
• 1/2 t SALT
• 1-1/2 C BUTTER, SOFTENED
• 1-1/2 C SUGAR
• 2 EGGS
• 5 C CONFECTIONERS SUGAR
• 1 C BUTTER, SOFTENED
• 2 t VANILLA
• 2 t PEPPERMINT EXTRACT
• 2 T MILK

Preparation

Step 1

IN A LARGE BOWL, STIR TOGETHER FLOUR, COCOA POWDER, ESPRESSO POWDER, AND SALT-SET ASIDE

IN A VERY LARGE MIXING BOWL, BEAT BUTTER WITH AN ELECTRIC MIXER ON MEDIUM TO HIGH SPEED FOR 30 SECONDS. ADD SUGAR. BEAT UNTIL COMBINED, SCRAPING SIDES OF BOWL. BEAT IN EGGS UNTIL COMBINED. BEAT IN AS MUCH OF THE FLOUR MIXTURE AS YOU CAN WITH THE MIXER. USING A WOODEN SPOON, STIR IN ANY REMAINING FLOUR. COVER AND CHILL DOUGH FOR 1-2 HOURS OR UNTIL DOUGH IS EASY TO HANDLE

PREHEAT OVEN TO 350. ON A LIGHTLY FLOURED SURFACE, ROLL HALF OF THE DOUGH UNTIL IT IS 1/4 INCH THICK. USING A 2-1/2 INCH ROUND COOKIE CUTTER, CUT OUT DOUGH. PLACE 1 INCH APART ON A PARCHMENT LINED COOKIE SHEET. BAKE 10-12 MINUTES OR UNTIL EDGES ARE FIRM.TRANSFER TO A WIRE RACK AND LET COOL.

FILL COOKIES WITH PEPPERMINT CREAM FILLING. CHILL FOR AT LEAST 1 HOUR BEFORE SERVING. STORE IN THE REFRIGERATOR UP TO 3 DAYS. MAKES 24 SANDWICH COOKIES

PEPPERMINT FILLING:
IN A LARGE BOWL, BEAT 1 C SOFTENED BUTTER WITH AN ELECTRIC MIXER ON MED SPEED UNTIL FLUFFY. ADD 2 t VANILLA AND 2 t PEPPERMINT EXTRACT. BEAT IN 2-1/2 C CONFECTIONERS SUGAR. BEAT IN 2 T MILK. BEAT IN ANOTHER 2-1/2 C CONFECTIONERS SUGAR UNTIL SMOOTH. TINT WITH GREEN FOOD COLORING. BEAT IN ADDITIONAL MILK TO SPREADING CONSISTENCY IF NEEDED.