Dutch cocoa creates a delicious dark chocolate cookie which can be eaten alone, or sandwiched between a layer of creamy mint filling.

Chocolate Mint Wafers

Ingredients:

Parchment paper or small amount of vegetable shortening for preparing baking sheets

Dough:

2 cups all-purpose flour, plus additional for work surface

¾ cup Dutch processed cocoa powder

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

2/3 cup unsalted butter, room temperature

½ cup granulated sugar

½ cup firmly packed light brown sugar

1 large egg

¼ cup milk (preferably whole milk)

Filling:

2¾ cups confectioner's (powdered) sugar

¼ cup half and half cream

¼ teaspoon pure peppermint extract

¼ teaspoon salt

Green food coloring (optional)

Tip: Use standard measuring cups and spoons or scales for accurate measuring.

Directions:
            Dough:

1. In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
   
   
2. In a large bowl of an electric mixer, combine butter, granulated sugar, and brown sugar; beat   together until mixture is smooth. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. Add egg and milk; beat until thoroughly mixed.  Add flour mixture; stir until well mixed.
   
   
3. Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
   
   
4. Preheat oven to 375 degrees F. Prepare 2 large baking sheets; lightly grease with shortening, or line with parchment paper, or line with a non-stick baking mat.
   
   
5. On a lightly floured pastry mat or pastry board, and using a lightly floured rolling pin, roll the dough to a 1/8 inch thickness. Cut dough into desired shapes using a cookie cutter that has been dipped in flour (to help prevent dough from sticking to the cutter.)
   
   Bake:
6. Place cutout dough 2 inches apart on baking sheets. Bake 6 minutes or until cookies are set. Remove cookies from baking sheets with a metal spatula and place on a wire cooling rack to cool.
   
   Filling:
7. In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
   
   Assembly:
8. Spread a small amount of filling on a cookie. Top with another cookie to make a sandwich. Set aside until filling is set.
   
   Makes about 2 dozen sandwich cookies
   
   TheBakingPan.com
   
   Adapted from:  The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007
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