Rich, yet refreshing, these lovely cookies are the perfect ending to a holiday meal. Two thin chocolate wafer cookies surround a light mint filling, and are enrobed by a decadent, dark chocolate coating.
Make sure to hide a few for yourself; the combination of a chilled cookie, a hot cup of coffee, and a well-deserved break is irresistible!
PEPPERMINT PATTY COOKIES
Makes 20 sandwich cookies
- 1 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla
- 2 egg yolks
- 2 tablespoons milk
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 8 ounces cream cheese, softened
- 1 1/2 teaspoons peppermint extract
- 7 cups powdered sugar
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon shortening
1) In a large bowl cream together the butter and powdered sugar.
2) Add the vanilla, egg yolks, and milk. Mix well.
3) Mix in the flour, cocoa powder, and baking powder.
4) Move the dough to a bowl, cover with plastic wrap, and chill for 1/2 hour.
5) Heat oven to 350 F.
6) Place the dough on lightly floured parchment and flatten slightly. Sprinkle with flour, place another piece of parchment over the dough, and roll out thin – approximately 1/8”. Cut with a 2 ½ inch round cutter, keeping the circles as close together as possible.
Put 2-3 tablespoons of dough scraps into a small bowl and set aside.
8) Put the dough scraps in the small bowl, add 1 teaspoon water. Stir well. With a pastry bag and writing tip (or a plastic zipper bag with the tip cut off) pipe a tree or design of choice onto half of the cookies.
9) Bake for approximately 12 minutes. Place the baking sheets on cooling racks and allow the cookies to cool on the pans.
10) To make the filling, combine the cream cheese and peppermint extract in a large bowl, preferably using a stand mixer.
Add the powdered sugar a cup at a time, beating well with each addition.
11) Carefully spread each of the undecorated cookies with a generous amount of peppermint filling, making sure to cover the entire cookie. Place a decorated cookie on top and press down gently. Turn cookie, pressing carefully, until filling comes out the sides a little. Scrape any excess off with a knife. (Note: you will have excess peppermint mixture. Wrap well and refrigerate up to a week. It can be made into patties and dipped in chocolate.)
12) In a small bowl, melt the chocolate chips and shortening together in the microwave, using 30 second intervals and stirring well each time. When most of the chips are melted, stir well and microwave at 15 second intervals until smooth.
13) Dip the bottom of each cookie in the chocolate, making sure the chocolate covers the mint filling. Lightly scrape the bottom of the cookie on the side of the bowl and place on a waxed paper covered baking sheet.
14) Place in the refrigerator until the chocolate is firm.
Store the finished cookies in an airtight container