Candy Cane Chocolate Sandwich Cookies
Ingredients
Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter at room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies
1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
2.Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Flatten each ball to 2-inch round .
3. Bake for 11 minutes. Cool on sheet 5 minutes.
For filling:
1 Beat powdered sugar and butter in medium bowl using electric mixer, until well blended. Add peppermint extract. Beat until light pink and well blended.
2 Spread 2 teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
3 Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies .
Cookies
1 3/4 cups all purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
1 cup sugar
3/4 cup unsalted butter at room temperature
1 large egg
Filling
1 cup plus 2 tablespoons powdered sugar
3/4 cup unsalted butter, room temperature
3/4 teaspoon peppermint extract
1/2 cup crushed red-and-white-striped candy canes or hard peppermint candies
1. Whisk flour, cocoa, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in egg. Add dry ingredients; beat until blended. Refrigerate dough 1 hour.
2.Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop out dough by level tablespoonfuls, then roll into smooth balls. Place balls on prepared baking sheets, spacing about 2 inches apart. Flatten each ball to 2-inch round .
3. Bake for 11 minutes. Cool on sheet 5 minutes.
For filling:
1 Beat powdered sugar and butter in medium bowl using electric mixer, until well blended. Add peppermint extract. Beat until light pink and well blended.
2 Spread 2 teaspoons filling evenly over flat side of 1 cookie to edges; top with another cookie, flat side down, pressing gently to adhere. Repeat with remaining cookies and peppermint filling.
3 Place crushed candy canes on plate. Roll edges of cookie sandwiches in crushed candies .
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