Sunday, May 3, 2009
I'm trying to laugh. I was in the middle of making these cookies and the door bell rang. I checked carefully and followed all of the directions. They still don't look like the picture. HMMMMM Be sure and mix the chocolate very carefully with the dough portion. I put them in the freezer not knowing my company would stay and it would be a while before I baked. Next time I will put dough in the refrigerator so the dough is set up and not so hard to cut. They would not take the press from the cookie stamp because they were frozen. Oh but did they taste good. Two crisp chocolate cookies sandwich a creamy mint filling to create a delicious dessert special enough for company. 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! They softened right up after by storing in a Tupperware container.
Chocolate-Mint Sandwich Cookie
3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 ounces unsweetened chocolate melted and cooled
Mint Cream Filling
3 cups powdered sugar
2/3 cup butter, softened
1/2 teaspoon mint extract
3 to 5 tablespoon half & half or cream
6 ounces semisweet chocolate coarsely chopped
2 tablespoons vegetable oil
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. Divided 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.
Preheat oven to 350F. 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.
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.
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.
To prepare glace: 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 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.