Peppermint Patty Sandwich Cookies
This recipe makes 36 servings
|Per cookie: about||-|
|total fat||6 g|
|sat. fat||4 g|
- Portion size: 36
The combination of peppermint and chocolate is a holiday winner. The dark chocolate dough is ideal for cutting into all sorts of holiday shapes, such as holly. (From "Festive Cookies" in the December issue of Canadian Living.)
- 3/4 cup 3/4cupbutter, softened
- 1/2 cup 1/2cuppacked brown sugar
- 1/4 cup 1/4cupgranulated sugar
- 1 1eggeggs
- 1 tsp 1tspvanilla
- 1-1/3 cups 1-1/3cupsall-purpose flour
- 2/3 cup 2/3cupcocoa powder, sifted Peppermint Buttercream:
- 1/4 cup 1/4cupbutter, softened
- 1-1/4 cups 1-1/4cupsicing sugar
- 2 tbsp 2tbspwhipping cream or 18% cream
- 2 tsp 2tsppeppermint extract Garnish:
- 3 tbsp 3tbspcrushed peppermint candypeppermint candies
Line 2 rimless baking sheets with parchment paper; set aside.
In large bowl, beat butter with brown and granulated sugars until fluffy; beat in egg and vanilla.
In separate bowl, sift flour with cocoa; add to butter mixture in 2 addition, stirring to form smooth dough. Shape into 2 discs; wrap each in plastic wrap and refrigerate for 1 hour. (Make-ahead: Refrigerate for up to 24 hours.)
Between waxed paper, roll out each disc to 1/4-inch (5 mm) thickness; transfer to tray and refrigerate until firm, 30 minutes. Using floured 1-3/4-inch (4.5 cm) oval or seasonal cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch (2.5 cm) apart, on prepared pans; refrigerate until firm, about 30 minutes.
Bake in top and bottom thirds of 325°F (160°C) oven, rotating and switching pans halfway through, until firm and no longer shiny, about 8 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.
Peppermint Buttercream: Meanwhile, in bowl, beat butter with sugar until fluffy; beat in cream and peppermint. Using piping bag fitted with small plain tip or sturdy resealable plastic bag with 1 corner snipped off, pipe about 1 tsp (5 mL) onto centre of half of the cookies; place remaining cookies on top, pressing gently to press icing to edge.
Garnish: Pipe dab of icing onto centre of top; sprinkle with candy. Refrigerate until firm, about 1 hour. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 1 month.)
Additional information :
Vanilla Heart Sandwich Cookies: Cut circles using floured 1-1/2-inch (4 cm) round cutter. Using 1/2-inch (1 cm) heart-shaped aspic cutter, cut out hearts from half of the circles (use hearts for rerolling). Replace peppermint extract with vanilla; omit peppermint candies. Makes about 4 dozen.
Source : Canadian Living Magazine: December 2005