Chocolate Peppermint Sandwich Cookies

Possibly my new favorite!



Chocolate Chocolate Candy Cane Cookies

Peppermint buttercream is sandwiched between homemade chocolate cookies, then the sandwiches are rolled in crushed candy canes

MAKES ABOUT 18 SANDWICH COOKIES (I got 16 out of each batch I made)

COOKIES
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch process)
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter, room temperature
1 large egg

FILLING
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract (I used double this)
2 drops (or more) red food coloring

1/2 cup crushed red-and-white striped candy canes or hard peppermint candies (about 4 ounces)

FOR COOKIES: Whisk flour, cocoa, and salt in a medium bowl to blend. Using electric mixer, beat sugar and butter in a large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough for 1 hour.

Preheat oven to 350ºF. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Using bottom of a glass or hands, flatten each ball to a 2-inch round (edges will crack). Bake until cookies no longer look wet and small indentation appears when tops of cookies are lightly touched with fingers, about 11 minutes (do not overbake or cookies will become too crisp). Cool on baking sheet for 5 minutes. Transfer chocolate cookies to racks and cool completely.

FOR FILLING: Using electric mixer, beat powdered sugar and butter in a medium bowl until well blended. Add peppermint extract and 2 drops of food coloring. Beat until light pink, adding more food coloring by dropfuls if darker pink color is desired. Spread 2 generous teaspoons of filling evenly over the flat side of 1 cookie; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.

Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies (candies will adhere to filling). Cookie sandwiches can be made ahead. Store in a single layer in airtight container at room temperature for up to 3 days or freeze up to 3 weeks).

Source: Bon Appétit, December 2005
Author: Julie Hasson
Page: 144