Make your own gold medal–winning curling stones by sandwiching a cool, minty filling between two soft, cakey, chocolaty cookies and topping them with a gummy handle. If the coating chocolate is a little too thick to spread, stir in a few drops of vegetable oil to thin it.
- Portion size 32 servings
- Credits : Canadian Living Magazine: February 2014
Ingredients
Mint Icing:
Method
In bowl, beat butter with sugar until fluffy; beat in egg and vanilla. Whisk together flour, cocoa powder, baking soda and salt; stir into butter mixture, alternating with buttermilk, making 3 additions of flour mixture and 2 of buttermilk.Drop batter by 1 level tbsp, about 2 inches (5 cm) apart, onto parchment paper–lined rimless baking sheets.
Bake on top and bottom racks in 350 F (180 C) oven, switching and rotating pans halfway through, until cookies spring back when lightly touched, about 12 minutes. Let cool on pans on racks.
Mint Icing: Meanwhile, in bowl, beat butter with icing sugar until combined; beat in cream, peppermint extract and salt until smooth. Using pastry bag fitted with plain tip, pipe scant 1 tbsp icing onto flat side of half of the cookies; sandwich with tops.
Working with one cookie at a time, spoon scant 1 tsp of the coating chocolate onto top, smoothing to form1-1/2-inch (4 cm) circle. Attach gummy semicircle to top of cookie to resemble handle.
Make-ahead: Refrigerate in airtight container for up to 3 days.
Serve at room temperature.
Nutritional facts per cake: about
- Fibre 1 g
- Sodium 114 mg
- Sugars 21 g
- Protein 2 g
- Calories 205.0
- Total fat 10 g
- Potassium 85 mg
- Cholesterol 26 mg
- Saturated fat 6 g
- Total carbohydrate 29 g
%RDI
- Iron 5.0
- Folate 5.0
- Calcium 2.0
- Vitamin A 7.0
