Chocolate Mint Sandwich Cookies

from Better Homes and Gardens Magazine –  December 2010

Ingredients:

Cookies:

• 4 cups AP flour
• 1 1/2 cups unsweetened cocoa powder
• 2 teas espresso powder
• 1/2 teas salt
• 1 1/2 cups butter, softened
• 1 1/2 cups sugar
• 2 eggs

Peppermint Cream Filling

• 1 cup butter, softened
• 2 teas vanilla
• 2 teas peppermint extract
• 5 cups powdered sugar
• 2 tbs milk

Preparation:

In a large bowl, stir together flour, cocoa powder, espresso powder, and salt; set aside.

In a very large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar. Beat until combines, scraping sides of bowl occasionally. 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 mixture. Divide dough in half. If necessary, cover and chill for 1 to 2 hours or until dough is easy to handle.

Preheat oven to 350 degrees. On a lightly floured surface, roll half of the dough at a time until 1/4 inch thick. Using a 2 1/2 round cookie cutter, cut out dough. Place 1 inch apart on 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 about 24 sandwich cookies.

For the cream filling:

In a large bowl, beat butter with an electric mixer on medium to high speed until fluffy. Add vanilla and peppermint extract. Beat in 2 1/2 cups powdered sugar. Beat in milk. Add remaining powered sugar and beat until smooth. Tint with green food coloring if desired. If necessary, beat in additional milk to make spreading consistency. Makes about 2 2/3 cups.