Chocolate-mint cookie sandwiches
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Chocolate-mint cookie sandwiches
  Sandwiches    Cookies  
Last updated 6/12/2012 1:16:07 AM. Recipe ID 45815. Report a problem with this recipe.
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      Title: Chocolate-mint cookie sandwiches
 Categories: Cookies
      Yield: 36 Servings
 
      3 c  All-purpose flour
    1/4 ts Salt
    1/4 ts Baking powder
    3/4 c  Butter, softened
      1 c  Sugar
      1 ts Vanilla extract
      1    Egg
      3 oz Unsweetened baking
           -chocolate, melted and
           -cooled

MMMMM---------------------MINT CREAM FILLING--------------------------
      3 c  Powdered sugar
    2/3 c  Butter, softened
    1/2 ts Peppermint extract
      3 tb Half and half, up to 5 T

MMMMM----------------------CHOCOLATE GLAZE---------------------------
      6 oz Semisweet chocolate,
           -coarsely chopped
      2 tb Vegetable oil
 
  1. To prepare cookies: In a medium bowl, combine flour, baking powder
  and salt; set aside. In mixing bowl, beat butter, sugar and vanilla
  until light and fluffy. Add egg, then chocolate, beating well after
  each addition. Stir in flour mixture 1/2 cup at a time, blending well
  after each addition. Divide dough in half. Form each half into a log
  9 inches long and about 2 inches in diameter. Wrap in plastic and
  freeze or refrigerate until firm, 1 to 4 hours.
  
  2. Preheat oven to 350. Grease baking sheets. Cut chilled dough into
  1/4 inch slices. Arrange, 1 inch apart on baking sheets. Use a cookie
  stamp to imprint the tops of half of the rounds.
  
  3. Bake 8-11 minutes, or until cookies just begin to brown on the
  bottom. Cool on racks. While cookies are baking, prepare the filling.
  In a small mixing bowl, combine powdered sugar , butter, mint extract
  and 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.
  
  4. Spread a 1/8 to 1/4 inch layer of mint filling over the bottoms of
  the plain cookie rounds. Top with imprinted rounds to create
  sandwiches; press down lightly. Refrigerate until filling is firm,
  about 20 minutes.
  
  5. To prepare glaze. In a small saucepan, combine chocolate and oil.
  Warm over low heat, stirring occasionally, until mixture is smooth.
  Pour chocolate into a small deep bowl or 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 1 week; freeze for longer
  storage. 




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Recipe ID 45815 (Apr 03, 2005)

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