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
Parchment paper or small amount of vegetable shortening for preparing baking sheets
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)
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.
- In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- 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.
- Form dough into a 6 inch flattened disk and wrap in plastic wrap. Refrigerate until well chilled, at least 2 hours.
- 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.
- 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.)
- 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.
- In a medium mixing bowl, combine confectioners sugar, half and half, peppermint extract, and salt. Add food coloring if desired.
- 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
Adapted from: The Taste Of Home Baking Book, Reiman Media Group, Wisconsin, 2007
Description: Cutout Cookies, Sandwiched with Filling
Pan: Two Large Baking Sheets
Pan Prep: Parchment Lined or Lightly Greased
Oven Temp: 375o
Prep Time: 4 Hours
Baking Time: 6 Minutes
Yield: 2 Dozen Sandwiches
Storage: Airtight Container, Refrigerated
Recipe Type: Cookie, Chocolate, Mint, Christmas
Help: Cookie Hints, Chocolate Types
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