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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 45 |
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These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. Annette Esau, Durham, Ontario Ingredients:
2/3 cup butter, softened |
1/2 cup sugar |
1/2 cup packed brown sugar |
1/4 cup whole milk |
1 egg |
2 cups king arthur unbleached all-purpose flour |
3/4 cup baking cocoa |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
filling: |
2-3/4 cups confectioners' sugar |
1/4 cup half-and-half cream |
1/4 teaspoon peppermint extract |
1/4 teaspoon salt |
green food coloring |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely.
3. Combine filling ingredients; spread on bottom of half of the cookies and top with remaining cookies. Yield: about 7-1/2 dozen.
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