Peppermint Patty Sandwich Cookies

By The Canadian Living Test Kitchen

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This recipe makes 36 servings

Nutritional Info
Per cookie: about	-
cal	105105 cal
pro	1 g1g pro
total fat	6 g6g total fat
sat. fat	4 g4g sat. fat
carb	13 g13g carb
fibre	1 g1g fibre
chol	22 mg22mg chol
sodium	56 mg56mg sodium
% RDI:	-
calcium	11 calcium
iron	44 iron
vit A	55 vit A
folate	33 folate

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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.)

Ingredients

3/4 cup butter , softened3/4 3/4cup cupbutter, softened
1/2 cup packed brown sugar 1/2 1/2cup cuppacked brown sugar
1/4 cup granulated sugar 1/4 1/4cup cupgranulated sugar
1 egg 1 1eggeggs
1 tsp vanilla 1 1tsp tspvanilla
1-1/3 cups all-purpose flour 1-1/3 1-1/3cups cupsall-purpose flour
2/3 cup cocoa powder , sifted2/3 2/3cup cupcocoa powder, sifted
Peppermint Buttercream:
1/4 cup butter , softened1/4 1/4cup cupbutter, softened
1-1/4 cups icing sugar 1-1/4 1-1/4cups cupsicing sugar
2 tbsp whipping cream 2 2tbsp tbspwhipping cream or 18% cream
2 tsp peppermint extract 2 2tsp tsppeppermint extract
Garnish:
3 tbsp crushed peppermint candies 3 3tbsp tbspcrushed peppermint candypeppermint candies

Preparation

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 :

Variation
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