Peppermint Patty Sandwich Cookies
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.)
Servings: 36
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 105 |
| pro | 1 g |
| total fat | 6 g |
| sat. fat | 4 g |
| carb | 13 g |
| fibre | 1 g |
| chol | 22 mg |
| sodium | 56 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 4% |
| vit A | 5% |
| folate | 3% |
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3/4 cup (175 mL) butter, softened
1/2 cup (125 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-1/3 cups (325 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder, sifted
Peppermint Buttercream:
1/4 cup (50 mL) butter, softened
1-1/4 cups (300 mL) icing sugar
2 tbsp (25 mL) whipping cream or 18% cream
2 tsp (10 mL) peppermint extract
Garnish:
3 tbsp (50 mL) crushed peppermint candy
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
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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
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