- Portion size 36 servings
- Credits : Canadian Living Magazine: April 2011
MethodIn large bowl, beat butter with granulated and brown sugars until fluffy; beat in egg and vanilla.
Whisk together flour, cocoa powder, baking powder, baking soda and salt; stir into butter mixture. Gather into ball; divide in half and flatten into discs. Wrap each and refrigerate for 1 hour.
Between waxed paper, roll out each disc to scant 1/4-inch (5 mm) thickness; transfer with paper to baking sheet. Using floured 1-1/4- to 1-1/2-inch (3 to 4 cm) cookie cutter, cut out shapes but do not remove scraps; freeze until firm, about 15 minutes.
Removing scraps, arrange cookies, about 1 inch (2.5 cm) apart, on parchment paper–lined baking sheet. Reroll scraps and repeat once.
Bake in 325°F (160°C) oven until tops are firm, 10 to 12 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely.
Filling: In heatproof bowl over saucepan of hot (not boiling) water, melt together milk and semisweet chocolates and butter. Remove from heat. Stir in cream. Stir in mint extract (if using). Let cool until spreadable, 20 to 25 minutes.
Spread about 1 tsp over bottoms of half of the cookies. Sandwich, bottom side down, with remaining cookies. Let stand until set, about 30 minutes.
Nutritional facts Per cookie: about
- Sodium 35 mg
- Protein 1 g
- Calories 107.0
- Total fat 7 g
- Potassium 66 mg
- Cholesterol 20 mg
- Saturated fat 4 g
- Total carbohydrate 12 g
- Iron 4.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 5.0