Drop cookies make a fuss-free base for these delightful sandwiches, as there's no rolling out or cutting required. The trick to getting the most uniform, round cookies is to rotate them between your palms before coating them in sprinkles. You'll find white nonpareils in bulk-food stores.
- Prep time 50 minutes
- Total time 2 hours & 30 minutes
Minty Swirl Icing:
Cookies: In large bowl, beat together butter, brown sugar and granulated sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, salt, baking powder and baking soda; stir into butter mixture until combined. Cover and refrigerate until firm, about 45 minutes.
Place nonpareils in shallow bowl. Roll dough by 1 tsp into balls; roll in nonpareils to coat. Arrange, 1 inch apart, on parchment paper–lined rimless baking sheets. Bake, 1 sheet at a time, in 350°F oven until cookies are puffed and no longer shiny, about 7 minutes. Let cool on pans for 5 minutes; transfer directly to racks to cool completely.
Pipe or drizzle chocolate over tops of half of the cookies. Refrigerate until set, about 10 minutes.
Minty Swirl Icing: Meanwhile, in large bowl, beat butter until light and fluffy. Beat in icing sugar, 1/2 cup at a time, until smooth. Beat in peppermint extract and vanilla. Assembly: Fit plastic piping bag with scant 1/2-inch plain tip. Using small food-safe paintbrush or blunt end of wooden skewer, paint food colouring in 4 evenly spaced generous 1/4-inch thick lines along inside of piping bag. Fill piping bag with icing. Pipe about 1 tsp of the icing onto bottoms of remaining cookies. Sandwich with chocolate-covered cookies. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 3 weeks.)
Makes about 44 sandwich cookies.
Nutritional facts Per sandwich cookie: about
- Sodium 57 mg
- Sugars 12 g
- Protein 1 g
- Calories 99
- Total fat 4 g
- Potassium 15 mg
- Cholesterol 14 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 1
- Folate 3
- Calcium 1
- Vitamin A 3