peppermint sandwich cookies
You slather silky pink peppermint buttercream between two soft, shortbread-y chocolate wafers. You press the two sides together ever so gently to urge the buttercream to the edges, just enough to attract the bits of crushed candy cane you will roll it through. You end up with one very festive, and tasty, Christmas cookie treat; a cookie with the power to convert even an avowed chocolate-and-peppermint hater.
Chocolate Cookies (from epicurious)
makes about 36
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder (preferably Dutch-process–I used regular and ended up with lighter dough, pictured up top)
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 large egg
Sift together flour, cocoa, and salt.
Use an electric mixer to beat sugar and butter until well blended, about 2 minutes. Beat in egg. Add dry ingredients and beat just until blended. Wrap dough and refrigerate 1 hour.
Preheat oven to 350.
Line 2 baking sheets with parchment or silpats. Scoop dough by tablespoonfuls and use your palms to roll into smooth balls. Place on cookie sheets about 2 inches apart. Using a small square of wax paper and the bottom of a glass, flatten each ball to a 2-inch round.
Bake until cookies no longer look wet, about 9 to 11 minutes. Cool on sheet 5 minutes. Transfer cookies to racks to cool completely.
1 cup powdered sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2-3/4 teaspoon peppermint extract, to taste
2 drops (or more) red food coloring
1/2 cup finely crushed candy canes (about 4 ounces)
Use an electric mixer to beat powdered sugar and butter together until fluffy. Add peppermint extract and food coloring.
Spread a heaping teaspoon of buttercream evenly over a cookie, then top with another cookie; press together gently to squeeze buttercream all the way to the edges. Roll edges in crushed candy canes.
*Cookies can be stored in container at room temperature up to 3 days or frozen up to 2 weeks.