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Ingredients Jump to Instructions ↓

  1. 3 c All-purpose flour

  2. 1/4 ts Salt

  3. 1/4 ts Baking powder

  4. 3/4 c Butter; softened

  5. 1 c Sugar

  6. 1 ts Vanilla extract

  7. 1 Egg

  8. 3 oz Unsweetened baking c

  9. -hocolate -- melted and cool Mint cream filling 3 c Powdered sugar

  10. 2/3 c Butter; softened

  11. 1/2 ts Peppermint extract

  12. 3 tb Half and half; up to

  13. Chocolate glaze 6 oz Semisweet chocolate;

  14. -coarsely chopped 2 tb Vegetable oil

  15. Recipe by: The Joy of Cookies, pp. 156-7 1. To prepare cookies: In a medium bowl, combine flour, baking powder

  16. 1/2 cup at a time, blending well after each addition. Divide dough in half. Form each half into a log

  17. 9 inches long and about 2 inches in diameter. Wrap in plastic and freeze or refrigerate until firm,

  18. 4 hours.

  19. 2. Preheat oven to

  20. 350. Grease baking sheets. Cut chilled dough into 1/4 inch slices. Arrange,

  21. 1 inch apart on baking sheets. Use a cookie stamp to imprint the tops of half of the rounds.

  22. 3. Bake

  23. 8-11 minutes, or until cookies just begin to brown on the bottom.

  24. 2 1/2 T half&half. Beat at low speed until smooth, adding more half&half if necessary. Mixture should be thick and creamy smooth.

  25. 4. Spread a

  26. 1/8 to 1/4 inch layer of mint filling over the bottoms of the

  27. 20 minutes.

  28. 5. To prepare glaze. In a small saucepan, combine chocolate and oil.

  29. 1-cup glass measure. Line a large baking sheet with waxed paper. Dip half of each cookie sandwich into melted chocolate, shaking off excess. Arrange sandwiches on waxed paper and refrigerate until chocolate is set. Store in an airtight container at room temperature

  30. 1 week; freeze for longer storage. --

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