These festive cookies remind my family of after dinner mints. With my husband and our two children munching on these chocolaty treats with cool mint filling, a batch never stays around long. —Annette Esau, Durham, Ontario
Ingredients
- 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
Directions
- 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.
- 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.
- Combine filling ingredients; spread on bottoms of half of the cookies and top with remaining cookies.
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