After Eight Mint Sandwich Cookies

By mitzzy

Tiny butter cookies sandwiched together with a peppermint patty or an After Eight Mint. These are better than anything Pepperidge Farm offers. Make them ultra thin or just thin enough – they are amazing either way.

Ingredients

• 1/2 cup plus 2 tablespoons unsalted butter
• 1/2 cup fine sugar
• 1 egg
• 2 tablespoons whipping cream
• 1 teaspoon pure vanilla extract
• Tiny pinch salt
• 1 3/4 cups all-purpose flour
• 3 tablespoons cocoa
• 1 box After Eight mints

Details

Servings 70

Preparation

Step 1

Finishing Touches
1 cup melted semi sweet chocolate or half milk, and half semi sweet, for dipping *

To make a fine sugar, pulverize about 1/2 cup regular sugar in a food processor for 1 minute. Preheat the oven to 350 F. Stack two large baking sheets together and line the top one with parchment paper. Set aside.

In a food processor, pulse the butter and sugar together to make a crumbly mixture, and then process longer, to make a creamed, pasty mixture, a couple of minutes. Add in the egg, cream and vanilla; blend well and then the salt, flour and cocoa. Blend a minute or two until it clumps but does not hold together. Turn the dough out onto a lightly floured board. Pr! ess together to make a smooth dough. Divide in half. Roll each half out about 1/8 th inch thin. Cut in little discs about 1 1/2 inch (you can make them thicker, or larger but this is a nice size – just to fit the After Eight mints.

Place the cookies on the baking sheet and bake until barely browned around the edges and beginning to colour on the tops, 12-16 minutes. As soon as they come out of the oven, place an After Eight (or test, half of one might be fine as per taste) and sandwich or top with another cookie and press to adhere. Repeat with cookies; when/if you run out of chocolates, just keep the plain cookies as plain cookies.

Dip each cookie half into chocolate and set on parchment paper to cool and set. Cool well.

Makes about 70 cookies or so – but really tiny ones