Friday, May 20, 2005

Mint-Chocolate Sandwich Cookies

Mint-Chocolate Sandwich Cookies (Adapted from Everyday Food)

1 1/4 cups all-purpose flour
1/2 teaspoon salt
8 tablespoons (1/2 cup or 1 stick) unsalted butter, softened
2/3 cup granulated vanilla sugar
1 teaspoon vanilla
1 large egg
4 ounces bittersweet or semisweet chocolate, coarsely chopped
3/4 cup confectioners' sugar
4 teaspoons water
1/4 teaspoon pure peppermint extract

Preheat oven to 325 degrees, placing the racks in the upper and lower thirds.

In a small bowl, whisk together flour and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Mix in vanilla. Beat in egg until thoroughly combined. Add flour mixture and mix just until combined.

Scoop mixture into a pastry bag fitted with a plain tip or into a zip-top bag - if using the zip-top bag, slice a 3/4" hole in one corner. Pipe dough into shapes measuring 3/4" wide by 2" long, spacing them roughly 1/2" apart onto parchment-lined baking sheets. You should end up with about 54 cookies. Place pans into the refrigerator and chill until firm, about 20 minutes.

Place pans into the oven and bake, rotating halfway through, until the cookies are lightly golden around the edges, about 15 minutes. Carefully transfer cookies to a wire rack and allow to cool.

Place chocolate into a microwave-safe bowl and heat on 50% power, stirring every 30 seconds, until the chocolate is melted and smooth. Remove and set aside.

In a medium bowl, whisk together confectioners' sugar, water and peppermint extract until combined. Using an off-set spatula, spread chocolate on flat side of half the cookies. Spread mint glaze on the other half. Place the chocolate cookies and mint cookies together to sandwich them.

Makes about 27 cookies.

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