* Exported from MasterCook *
Chocolate_mint_Cookie_Sandwiches
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : www.christmas-cookies.com
Amount Measure Ingredient -- Preparation Method
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Chocolate Cookies:
3 cups all purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter -- softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 egg
3 ounces unsweetened chocolate -- melted and cooled
Mint Filling:
3 cups powdered sugar
2/3 cup butter -- softened
1/2 teaspoon mint extract
3 tablespoons half & half -- (3 to 5) or light cream
Chocolate Glaze:
6 ounces semisweet chocolate -- coarsely chopped
2 tablespoons vegetable oil
1 To prepare cookies: In a medium bowl, combine flour, baking powder and
salt; set aside. In a large 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°F. Grease 4 large baking sheets. Cut chilled dough
into 1/4-inch thick slices. Arrange, 1 inch apart, on prepared baking
sheets. Use a cookie stamp to imprint the tops of half the rounds.
3 Bake 8 to 11 minutes, or until cookies just begin to brown on the
bottom. Cool on racks. While cookies are baking, prepare Mint Cream
Filling: In a small mixing bowl, combine powdered sugar, butter, mint
extract and 2 1/2 tablespoons 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-thick layer of mint cream filling over bottoms
of 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 medium-low heat, stirring occasionally, until mixture is smooth. Pour
chocolate into a small deep bowl or a 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-lined baking sheet; refrigerate until chocolate is set. Store in an
airtight container at room temperature 1 week; freeze for longer storage.
In hot weather, store in refrigerator.
Description:
""Two crisp chocolate cookies sandwich a creamy mint filling to create
a delicious dessert special enough for your favorite company."
Source:
"The Joy Of Cookies"
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Per Serving (excluding unknown items): 208 Calories; 11g Fat (46.2%
calories from fat); 2g Protein; 27g Carbohydrate; 1g Dietary Fiber; 25mg
Cholesterol; 95mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Non-Fat Milk; 2 Fat; 1 Other Carbohydrates.
NOTES : The Filling can be tinted pink or green, but I prefer its natural
cream color. Dipping this cookie sandwich halfway into dark
chocolate gives it an extra-professional finish that will bring
you raves!"
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0