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 and trees.
- Portion size 40 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2010
MethodIn large bowl, beat butter with brown sugar and granulated sugar until fluffy; beat in egg, vanilla and salt.
In separate bowl, sift flour with cocoa; stir into butter mixture in 2 additions to form smooth dough. Shape into 2 discs; wrap each and refrigerate for 1 hour.
Between waxed paper, roll out each disc to scant 1/4-inch (5 mm) thickness; transfer to tray and refrigerate until firm, about 30 minutes.
Using floured 1-3/4-inch (4.5 cm) oval cookie cutter, cut out shapes, rerolling scraps and chilling dough between cutting. Place, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheets; freeze until firm, about 15 minutes.
Bake in 325?F (160?C) oven until firm and no longer shiny, 10 to 12 minutes. Let cool on pans on racks for 10 minutes; transfer to racks and let cool completely.
Peppermint Buttercream: In bowl, beat butter with sugar until in fine crumbs; beat in cream and peppermint extract. Using piping bag fitted with small plain tip (or plastic bag with 1 corner snipped off), pipe scant 1 tsp (5 mL) onto centre of half the cookies; place remaining cookies on top, pressing gently to push buttercream to edge.
Garnish: Pipe dab of buttercream onto centre of top of each sandwich cookie; sprinkle with crushed candy. Refrigerate until firm, about 1 hour.
These Peppermint Patty Sandwich Cookies make a delicious holiday gift. Wrap them up and then download and print these cute labels to add to your package. The finishing touch to your homemade gift? A recipe card for these delicious cookies.
Nutritional facts Per cookie: about
- Sodium 18 mg
- Protein 1 g
- Calories 96.0
- Total fat 5 g
- Potassium 54 mg
- Cholesterol 18 mg
- Saturated fat 3 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0