Print
Email
Add a photoServings: 12
Ingredients
- 3 c. all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking pwdr
- 3/4 c. butter softened
- 1 c. sugar
- 1 tsp vanilla extract
- 1 x egg
- 3 ounce unsweetened baking chocolate melted and cooled Mint Cream Filling
- 3 c. powdered sugar
- 2/3 c. butter softened
- 1/2 tsp peppermint extract
- 3 Tbsp. half and half up to 5 Tablespoons Chocolate Glaze
- 6 ounce semisweet chocolate coarsely minced
- 2 Tbsp. vegetable oil
Directions
- 1. To prepare cookies: In a medium bowl, combine flour, baking pwdr and salt; set aside. In mixing bowl, beat butter, sugar and vanilla till light and fluffy. Add in egg, then chocolate, beating well after each addition.
- Stir in flour mix 1/2 c. at a time, blending well after each addition.
- Divide dough in half. Form each half into a log 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or possibly chill till hard, 1to 4 hrs.
- 2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into 1/4inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie stamp toimprint the tops of half of the rounds.
- 3. Bake 8-11 min, or possibly till cookies just begin to brown on the bottom.
- Cold on racks. While cookies are baking, prepare the filling. In a small mixing bowl, combine powdered sugar , butter, mint extract and 2 1/2 Tablespoons half&half. Beat at low speed till smooth, adding more half&half if necessary. Mix should be thick and creamy smooth.
- 4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of the plain cookie rounds. Top with imprinted rounds to create sandwiches; pressdown lightly. Chill till filling is hard, about 20 min.
- 5. To prepare glaze. In a small saucepan, combine chocolate and oil.
- Warmover low heat, stirring occasionally, till mix is smooth. Pour chocolate into a small deep bowl or possibly 1-c. glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into meltedchocolate, shaking off excess. Arrange sandwiches on waxed paper and chill till chocolate is set. Store in an airtight container at roomtemperature 1 week; freeze for longer storage.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 12 servings | |
| Calories 625 | |
| Calories from Fat 314 | 50% |
| Total Fat 36.26g | 45% |
| Saturated Fat 21.25g | 85% |
| Trans Fat 0.06g | |
| Cholesterol 75mg | 25% |
| Sodium 242mg | 10% |
| Potassium 228mg | 7% |
| Total Carbs 77.01g | 21% |
| Dietary Fiber 4.4g | 15% |
| Sugars 46.42g | 31% |
| Protein 6.77g | 11% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
