These chocolaty treats with a cool mint filling won’t last long around your house. They’re so pretty stacked on a glass plate.
—ANNETTE ESAU DURHAM, ON
PREP: 30 MIN. + CHILLING • BAKE: 5 MIN./BATCH + COOLING • MAKES: ABOUT 7 1/2 DOZEN
2/3 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
FILLING
2 3/4 cups confectioners’ sugar
1/4 cup half-and-half cream
1/4 teaspoon peppermint extract
1/4 teaspoon salt
Green food coloring
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.
2. 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.
3. Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.