Ingredients Jump to Instructions ↓

  1. 2/3 cup butter, softened

  2. 1/2 cup sugar

  3. 1/2 cup packed brown sugar

  4. 1/4 cup whole milk

  5. 1 egg

  6. 2 cups all-purpose flour

  7. 3/4 cup baking cocoa

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon baking soda

  10. 1/4 teaspoon salt FILLING:

  11. 2-3/4 cups confectioners' sugar

  12. 1/4 cup half-and-half cream

  13. 1/4 teaspoon peppermint extract

  14. 1/4 teaspoon salt Green food coloring

Instructions Jump to Ingredients ↑

  1. In a large bowl, cream butter and sugars until light and fluffy. Beat in milk and egg. Combine the flour, cocoa, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until firm. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with a 1-1/2-in. cookie cutter and place 1 in. apart on greased baking sheets. Bake at 375° for 5-6 minutes or until edges are lightly browned. Remove to wire racks to cool completely. Combine filling ingredients; spread on bottom of half of the cookies and top with remaining cookies. Yield: about 7-1/2 dozen.


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